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1
Preheat oven to 450 degrees.
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2
Place all vegetables and the rosemary in a lidded casserole dish and drizzle with olive oil.
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3
Put covered dish in the oven for one hour or until vegetables are all soft and easily mashed.
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4
Place a large soup pot on the stove over medium heat.
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5
Add soup stock and heat until simmering.
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6
Add roasted vegetables to soup stock and cover.
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7
Reduce heat to a minimum and let simmer while you prepare the bean puree.
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8
The bean puree is not an exact science.
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9
What I did was put two cups of cooked white beans in a bowl and pour in enough soymilk to just cover them.
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10
Then I used my immersion blender to puree the mixture until it was totally smooth.
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11
When the puree is ready, uncover your soup and use that immersion blender to blend the veggies and the soup stock.
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12
If you dont have an immersion blender, you can put the whole shebang in your blender or food processor and mix it until its all smooth.
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13
When the soup is blended and your eyeballs are singed by its lovely pinkness, mix in the bean puree.
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14
Then season with salt and pepper.
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15
If youd like to be all fancy, save some of the bean puree to add to the bowls of soup before you serve them.
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16
Dropping a few blobs of the puree onto the surface of the soup and dragging a knife through it a few times will make it look all pretty like mine is in the photo.
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17
Garnish with parsley or dill.
