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Roasted vegetable bouillabaisse

The soup broth is a heady mixture of tomatoes, saffron, herbs and spices. All these are simmered together until this brilliant rich broth emerges! 




  • 2 leeks, whites only, chopped
  • 2 bulbs fennel, chopped
  • 2 ripe red tomatoes
  • 1 celery root, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 3 cloves garlic, peeled and gently crushed
  • 2 tablespoons (30 ml) olive oil
  • Salt and white pepper, to season
  • 2 teaspoons (10 ml) saffron
  • 1 cup white wine
  • 4 quarts (3.8 L) water
  • 6-x 6-inch (15 x 15 cm) kombu (sea kelp)
  • 1 tablespoon (15 ml) white wine vinegar
  • 2 oranges, juice


  • 2 cups (470 ml) rehydrated dried morel mushrooms
  • 2 green zucchinis, seeded
  • 2 bunches asparagus, tips only
  • 2 white endives, cut into petals
  • 2 tomatoes, cut into wedges
  • 1 white onion, cut into petals
  • Extra virgin olive oil, salt, and pepper to season
  • Fennel fronds, to garnish



  1. Preheat the oven to 400° F (205° C).
  2. In a large bowl, combine the leek, fennel, tomatoes, celery root, parsnip, and garlic.
  3. Drizzle all with oil, season with salt and white pepper, toss to combine and coat the veggies.
  4. Spread the dressed veggies on a large tray in an even, single layer.
  5. Bake for 20 minutes until starting to colour, then stir and broil for a few more minutes until evenly roasted.
  6. Scrape all into a large soup pot and add the saffron, white wine, water, and kombu, bring to a simmer, and cook for about one hour, until veggies have broken down nicely.
  7. Remove kombu, blend the broth until smooth, then pass through a fine-mesh strainer.
  8. Finish with white wine vinegar and orange juice.
  9. Return to heat and keep warm while assembling the garnish.


  1. Preheat the oven to 425 F (220 C).
  2. Prepare a selection of neatly cut morel mushrooms, zucchini, asparagus tips, tomato wedges, and endive and sweet onion petals.
  3. Toss the tomato and zucchini with olive oil, and season with salt and pepper. Spread in an even layer on a baking sheet and roast for 10 minutes, until crisp tender. Keep warm.
  4. Toss the mushroom, asparagus, and onion petals with olive oil, salt, and pepper and spread an even layer on another baking sheet, roast for five minutes, until crisp-tender. Keep warm.
  5. Portion the warm broth into serving bowls and arrange a selection of the warm roasted veggies and endive petals over the tops.
  6. Garnish with extra-virgin olive oil and fennel fronds. Serve and enjoy! 


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