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Chunky thick vegetable soup with chopped parsley and spoon in black bowl, with green cloth and parsley to the right and soup in pot at the top.
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Winter Root Vegetable Soup

This delicious roasted root vegetable soup is made from scratch but is super uncomplicated, quick and easy to put together.
Course Lunch, Soup
Cuisine dairy free, gluten free, vegan
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 6 servings
Calories 116kcal
Author Monika Dabrowski

Equipment

  • Large baking sheet
  • Large pot with lid
  • Potato masher

Ingredients

  • 1 large carrot
  • 1 large parsnip
  • 1 large potato
  • 1 medium sweet potato
  • 1 large onion regular or red
  • celeriac chunk about the size of a medium potato
  • 2 garlic cloves peeled, whole
  • 2 tablespoons olive oil
  • 2 bay leaves
  • ½ teaspoon turmeric
  • 4 cups vegetable stock hot
  • Fresh parsley for garnish Sea salt and pepper to taste
US Customary - Metric

Instructions

  • Prepare vegetables: Preheat the oven to 425 F/ 220 C/ gas mark 7. Peel and chop all the vegetables into similar size (large) chunks. Place in a large bowl (including whole, peeled garlic), season and coat in the oil.
  • Roast vegetables: Transfer the vegetables to a large roasting sheet lined with parchment paper, add the bay leaves and roast for 30 minutes (or until tender) turning over halfway.
  • Remove from oven: Remove the vegetables from the oven and roughly chop the onion and garlic.
  • Cook soup: Put the vegetables into a large pot (along with the bay leaves), add the hot stock and turmeric. Cover, bring to the boil then simmer for about 3 minutes.
  • Finish off: Remove from the heat, mash with a potato masher until the soup has a thick lumpy consistency and adjust the seasoning as necessary. Enjoy!

Notes

  • Chop the vegetables into similar size chunks so they cook evenly.
  • It is important not to cook this root vegetable soup for too long (I cooked mine for 3 minutes from the time it started boiling) so the vegetables retain their flavour.
  • Adjust the amount of stock to suit your preference.  I recommend adding less stock to start with and adding more if needed once the soup is ready.
  • I wanted this soup to be somewhere between chunky and smooth so I only used a potato masher to break up the larger vegetables.  But you could puree this soup if you prefer.
  • Serve with fresh baguette, garlic bread or croutons, fresh herbs, a drizzle of olive oil or knob of plant-based spread, sriracha sauce for added heat or grated cheese (for a vegetarian option).
  • This soup tastes delicious the next day too. Refrigerate for up to 3 days.
  • Freeze in an airtight container for up to 3 months.
  • Preparation time includes the time needed to roast the vegetables.

Nutrition

Serving: 1serving | Calories: 116kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 376mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4772IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 2mg