Fall Soup with Charred Vegetables
  • Olive oil
  • 1 onion
  • 4 cloves garlic
  • 3 large carrots
  • 3 stalks celery
  • ½ pound brussels sprouts
  • 1 red pepper
  • 1 yellow pepper
  • Half a head of broccoli
  • 6 cups vegetable stock
  • 2-3 sprigs of fresh herbs—parsley, sage, thyme, and rosemary
  • Salt and pepper to taste
  • 1 cup of stelline pasta (star pasta) (or other small-type pasta)
  • Tin foil
  1. Chop garlic, celery, onions, and carrots. Heat a large stock pot with a healthy glug of olive oil and add the veggies. Sweat on low heat.

  2. While the mixture on the stove begins to sweat cut brussels sprouts in half, slice peppers into thin strips, and trim broccoli florets into smaller pieces. Preheat oven to broil. Line a baking sheet with tin foil and drizzle with olive oil. Toss the veggies in the oil and place the baking tray in the oven. Broil for five minutes, then remove tray from oven and flip vegetables. Return to oven and broil for five more minutes. Repeat until vegetables develop a lovely char—about twenty minutes.

  3. Set charred vegetables aside and finely chop herbs—parsley, sage, thyme, and rosemary. Add herbs to stock pot, along with the vegetable stock, pasta, and salt and pepper. Bring to a low boil. Simmer for ten to fifteen minutes. Add charred vegetables just before serving. 

  4. Pairs perfectly with a hunk of rustic bread and a pint of Oktoberfest beer.