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1
Preheat oven to 450 degrees.
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2
Place carrots, onions, bell peppers, tomatoes (skin side down), and turnips on a cookie sheet, drizzle with olive oil, and roast until brown and caramelized, about 1 hour, stirring occasionally.
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3
Place roasted vegetables in a large stock pot, add water, celery, cloves, peppercorns, bay leaves, Parsley Leaves, and 3 garlic cloves, peeled and crushed.
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4
Bring to boil, then simmer for 1 hour.
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5
Reduce oven heat to 400 degrees.
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6
Slice the bottoms off each head of garlic to expose the bulbs, about 1/4 of an inch.
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7
Drizzle with olive oil, then wrap in aluminum foil.
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8
Place on a cookie sheet with potatoes and corn.
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9
Drizzle corn and potatoes with olive oil and place uncovered in oven.
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10
Roast until the potatoes are browned, and the corn is browned, about 35 minutes.
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11
The garlic will need to roast until soft, about 45 minutes.
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12
Remove the Kernels from the corn.
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13
Strain the vegetables from the broth, retaining the broth in a large pot.
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14
Remove the peppercorns, bay leaf, garlic, and cloves during straining.
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15
Allow strained vegetables to cool, remove approximately half of the celery and discard.
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16
Chop the remaining strained vegetables into bite sized pieces.
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17
Remove roasted garlic from foil, and press out the roasted garlic from the bulbs.
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18
Mash garlic with a fork, or mince if not completely softened.
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19
Heat 1/3 cup olive oil in a large pot (I use the one I boiled the veggies in).
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20
Saute shallots and jalapeno for a few minutes over medium heat.
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21
Add zucchini and portobellos, saute until softened.
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22
Add roasted garlic and saute briefly.
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23
Add retained vegetable broth, chopped vegetables, potatoes, corn, canned Canelli Beans, Canned Green Beans, Thyme, Oregano, Rosemary, Salt, Lemon Juice, and Cayenne Pepper.
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24
Bring to boil.
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25
Simmer for 15 Minutes for flavors to mingle.
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26
Serve with gluten free Vegan Corn Bread.
