Roasted Root Vegetable Soup – Recipe! Image 1
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Roasted Root Vegetable Soup – Recipe!

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Root vegetables are a fantastic wintertime staple because they are fresh and abundant during the colder months of the year. These veggies are fantastic to roast because they have a heartiness that can handle high heat in the oven.  After roasting, root vegetables become delicately sweet and offer any dish substantial texture and flavor.

I like to use carrots, parsnips, potatoes, turnips, celeriac root and rutabaga in many different recipes like purees, and mashes, but also dice them up and toss them into salads and soups. In this recipe for Roasted Root Vegetable Soup it showcases these vegetables and makes a light heart warming meal.

This soup is simple to prepare and is the perfect weeknight or weekend meal because you can make a batch and leave it on the stove for hungry eaters to enjoy anytime.  I like to splash a little Arugula Oil on the top of the soup because it adds a light bitter contrast, that pairs nicely with the sweetness of the root vegetables and I think ties the whole bowl together.

Roasted Root Vegetable Soup – Recipe! Image 2


1 medium white onion, diced

2 stalks celery, sliced

3 turnips, any variety

2 sweet potatoes

4 large carrots

2 cups vegetable broth

5 large leaves Kale

1/2 cup Arugula leaves

1/3 cup olive oil + more for cooking



(Serves 4-6)

To Prepare:

1.  Preheat oven to 400 degrees.  Wash and peel turnips, sweet potatoes and carrots, cut into thick dice. Drizzle 2 tablespoon of olive oil on a sheet pan and toss the diced vegetables.  Sprinkle with salt and pepper and roast in the oven for 40 minutes.




2.  Remove the roasted vegetables from oven, set aside.  In a in medium pot, add 1 tablespoon of olive oil and diced onion and celery.  Saute for 4 minutes or until translucent.



3.  Add roasted vegetables, broth and 2 cups of water to onion mixture, stir to combine.  Continue to cook on medium heat for 5 minutes. Remove kale from the stems and rough chop, add it to the soup.  Stir soup to combine and turn the heat to low.  Place lid a jar on top of pot.  Continue to cook for 15 minutes.





4.  In a food processor, add arugula, 1/3 cup olive oil and a pinch of salt.  Puree until smooth, about 1 minute.  Place in a small bowl and set aside. Remove lid and ladle into bowls.  Drizzle each bowl with a little Arugula Oil.  Enjoy!




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