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Procedure
Heat up oven to 350° F.
Cut your vegetables as you wish. I like to look at them individually and decide in which way would this vegetable look and taste its finest when combined in a soup. In this case, I left most of them in small wedges except for the carrots and potatoes, which looked perfect in small cubes.
On your stove in a deep pot or Dutch oven, warm up half a cup of your preferred and most delicious olive oil and add your onions, bay leaf, fennel and carrots until fragrant. Sauté for a few minutes, then add your chorizo in rounds.
Once the chorizo has cooked halfway, about 4 minutes or so, add garlic and cook for about two minutes. This is when I like to add about 1/2 cup of my pre-made Bea’s pesto. You can omit this if you don’t have it. Your soup will still be delicious.
Add kombu and water to cover all veggies and a bit more if you like lots of broth. Simmer for 30 minutes. Taste for salt and add more if need be. Remember that the chorizo might already be salted.
At this point, add the cut pumpkin and cauliflower florets in a cast iron pan with olive oil, bay leaves, salt and pepper, then put into the oven. Stir them every 10 to 15 minutes. You want them to be slightly browned in some areas. Cook for a total of 30 minutes.
Incorporate your potatoes and the vegetables you have cooked in the oven into the soup. Give it a little stir and add more hot water if you desire more broth.
Simmer for another 20-30 minutes.
Serve with a large piece of feta, or shredded Parmesan and a handful of fresh parsley.
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