Articles & Recipes

Ingredients Makes 6 servings

3 carrots, cut into thirds 3
2 parsnips, cut into thirds 2
2 zucchini, cut into thirds 2
1 head fennel, trimmed, cored and quartered 1
3 onions, sliced into 1-inch (2.5 cm) wide slices 3
2 stalks celery, sliced 2
1 cup cubed peeled winter squash (1-inch/2.5 cm cubes) 250 mL

1⁄4 cup olive oil 60 mL
1 tbsp dried basil 15 mL
1 tsp dried oregano 5 mL
1⁄2 tsp salt 2 mL
1⁄2 tsp freshly ground black pepper 2 mL
8 cups vegetable stock 2 L
1 can (14 oz/398 mL) diced tomatoes, with juice 1
2 oz Parmesan cheese 60 g
1⁄2 cup chopped fresh flat-leaf parsley 125 mL

1 tbsp balsamic vinegar 15 mL
Pinch cayenne pepper (optional) Pinch
Additional grated Parmesan cheese (optional)


  • Rotor slicer/shredder
  • Preheat oven to 400°F (200°C)
  • 2 large rimmed baking sheets
  1. Attach the slicer/shredder, with the thick slicer, to the mixer. Set to Speed 4 and slice carrots, parsnips, zucchini and fennel into a large bowl. Add onions, celery, squash, oil, basil, oregano, salt and pepper and toss to evenly coat vegetables with oil and seasonings.
  2. Divide vegetables between baking sheets and roast in preheated oven for 20 to 25 minutes, or until tender and lightly browned.
  3. In a large saucepan, bring roasted vegetables, stock and tomatoes with juice to a simmer over medium heat. Simmer, uncovered, for 30 minutes to allow flavors to blend.
  4. Remove the thick slicer from the slicer/shredder and attach the coarse shredder. Set to Speed 4 and grate Parmesan cheese into a bowl. Add cheese, parsley, vinegar and cayenne (if using) to the soup. Taste and adjust seasoning as desired with salt and pepper.
  5. Ladle into bowls and serve hot, with additional Parmesan cheese to sprinkle 
over individual servings, if desired.
Can be prepared through Step 3 up to 2 days ahead. Let cool, cover and refrigerate. Bring to a simmer over medium heat before serving.


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