You can use any root vegetable, here I used:
1-fennel, 2- rutabaga, 3-carrots, 2-small leeks, 3- parsnips, 2-stalks celery, ½ head green cabbage, fresh rosemary, fresh cilantro.
Chop the parsnips, carrot, rutabaga into small chunks, place in a bowl and drizzle with olive oil,
Bake at 425 for about 20 min or until you see some browning and can smell the sweetness coming out. This is an added step to making soup, but it lends a savory fullness to the soup.
Chop fennel, cabbage and finely chopped fresh rosemary, saute in your soup pot with 1 tbl of ghee or olive oil. Saute until translucent and aromatic.
Add 1 - 2 quarts of your favorite vegetable broth. You may need to add good water at the end if your soup is too thick.
I like to add about 2 inches of the kombu to any soup. Kombu is full of minerals and doesn't add any “seaweed” flavor at all. Once you have cooked your soup, you discard the piece of kombu.
Once the roots are nice and sweet, add to the broth and cook for another 15 min.
If you are interested in trying some new spices, I put in sumac, some umami (purchased online in a tube), and some cayenne.
This soup is just fine with the rosemary but have fun experimenting with the herbs that you like.