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Yields: 6-8 servings

This hearty soup has winter written all over it. The roasted vegetables add a certain depth of flavor that you don't get by just sauteing them. This is one soup you want to have on repeat, elegant enough for the guests and simple enough for family!



6 tablespoons olive oil divided

5 zucchini peeled and diced

6 medium sized carrots sliced

1 large spanish onion cut into eighths and sectioned

2 medium size yukon gold potatoes

1 head of garlic top cut off

2 large marrow bones

2 large slices boneless flanken

salt and pepper to taste



Preheat the oven to 400f (200 c). Place zucchini, carrots, onion, potatoes and both marrow bones onto a cookie sheet. Drizzle the vegetables with 5 tablespoons of oil and sprinkle with salt and pepper. Toss to coat. Place the head of garlic onto a small square of silver foil and drizzle 1 tablespoon of oil over the cut side, wrap the garlic in the silver foil and place onto the cookie sheet. Roast all the vegetables for 1 hour stirring them half way through.

Once roasted transfer the vegetables to an 8 quart pot. Place the marrow bones and two pieces of meat into a mesh soup bag and add it to the pot. Add water to generously cover the vegetables and meat. Then add salt and pepper to taste. Bring to a boil, then lower the flame and let the soup simmer for 1 1/2 to 2 hours. Once cooked remove from heat and remove the soup bag. Blend the rest of the vegetables. If the soup is too thick slowly add water until desired consistency. Shred the flanken and add it back to the pot. (Alternatively you can use it as a garnish in each individual bowl.)

Roasted Vegetable & Meat Soup

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