On a busy day this soup can be made even easier by starting with a box of organic vegetable stock.
Roast potatoes, tomatoes, garlic, carrots, turnip and celery ribs in olive oil in a pre-heated 475° oven for 15-20 minutes, until vegetables pick up color. Transfer vegetables to a stockpot filled with 2 quarts of water, the clove studded onion and parsley. Allow the water to come to a boil, then simmer broth for 45 minutes. Strain. Discard vegetables or use as a side dish for another meal.
Bring the broth to a boil, add all vegetables except frozen peas. Cook until the vegetables are tender, approximately 25 minutes. Add peas, than cook an additional minute. Salt and pepper to taste.
Sun Dried Tomato Breadcrumb Crunch
In a heated skillet, heat olive oil. Add Sun dried Tomatoes and breadcrumbs. Stir to coat all breadcrumbs with oil. Continue stirring until breadcrumbs turn golden brown.
Top each soup bowl with a tablespoon of crunch.