Preheat oven to 450 degrees.

Place all vegetables and the rosemary in a lidded casserole dish and drizzle with olive oil.

Put covered dish in the oven for one hour or until vegetables are all soft and easily mashed.

Place a large soup pot on the stove over medium heat. Add soup stock and heat until simmering.

Add roasted vegetables to soup stock and cover. Reduce heat to a minimum and let simmer while you prepare the bean puree.

The bean puree is not an exact science. What I did was put two cups of cooked white beans in a bowl and pour in enough soymilk to just cover them. Then I used my immersion blender to puree the mixture until it was totally smooth.

When the puree is ready, uncover your soup and use that immersion blender to blend the veggies and the soup stock. If you don’t have an immersion blender, you can put the whole shebang in your blender or food processor and mix it until it’s all smooth.

When the soup is blended and your eyeballs are singed by its lovely pinkness, mix in the bean puree. Then season with salt and pepper.

If you’d like to be all fancy, save some of the bean puree to add to the bowls of soup before you serve them. 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.

Garnish with parsley or dill.