Say hello to this creamy Root Vegetable Soup – a flavor-packed gem that hits all the right notes by starting with a little magic of roasting off all the vegetables. There's something special about roasting; it brings out this natural sweetness that's just unbeatable. With a simple swap of chicken broth for veggie broth, the soup is easily made both plant-based and vegan. Your family is in for a treat with this soup!
Why You'll Love This Recipe
Why fall head over heels for this recipe? Well, besides how simple it is to whip up, this Root Vegetable Soup is all about comfort in a bowl. Those roasted root vegetables? They're the secret sauce, adding a depth of flavor that's downright delicious. The choice is yours if you want to use a chicken stock or swap it for a veggie broth. This soup is a winner for everyone around your table where the flavors speak for themselves!
Ingredients You Will Need
Carrots: As a root vegetable, they are a perfect candidate for roasting, infusing a soup with a natural sweetness and robust flavor.
Parsnip: These are a delightful root vegetable ideal for roasting in soups. They not only add a rich, earthy flavor but also shine as a seasonal gem, reaching their peak sweetness during the fall and winter months.
Celery: Even when roasted and blended, celery remains a key veggie for soups that harmonizes and enriches the soup's overall flavors.
Turnip: Another versatile root vegetable, offers a mild, slightly peppery flavor that adds depth to this root vegetable soup.
Onion: Blending roasted onions into a soup contributes a velvety texture and enhances the soup's depth with the sweet and savory notes developed through the roasting process.
Garlic: Once roasted, garlic undergoes a transformative process, turning soft, mellow, and subtly sweet.
Extra Virgin Olive Oil: Without the olive oil, the vegetables would be susceptible to burning during the roasting process. This is an essential ingredient to promote even cooking for the roasted vegetables.
Salt and Pepper: Salt enhances and balances flavors, while pepper adds a gentle heat, improving the overall flavor of a dish.
Coconut Cream: Coconut cream is ideal for dairy-free dishes, providing a creamy texture with a taste that is very mild and usually hidden by other flavors. Opting for coconut cream over coconut milk creates a thicker, creamier texture.
Chicken Broth: You have the option of using either chicken bone broth or regular chicken broth; the bone broth offers enhanced health benefits along with a richer flavor profile. If you are looking to keep this soup vegan, you can sub your favorite vegetable broth!
Sage: Sage is actually a member of the mint family that has an earthy, sweet-yet-savory flavor that makes the perfect addition to any robust dish.
Flat Leaf Parsley: Parsley brings a burst of fresh, herby goodness to soups, giving them a nice lift and adding a bit of vibrant flavor.
Instructions
Preheat the oven: Preheat oven to 375˚.
Get the vegetables ready to roast: Line baking pan with parchment and lay the veggeis flat on the pan. Drizzle with olive oil, then sprinkle on 1 teaspoon of salt and ½ teaspoon of pepper.
Roast the veggies: Roast for about 30 minutes or until the vegetables are fork tender.
Allow veggies to cool: You'll want the vegetables slightly cooled before blending.
Transfer everything to a high-speed blender: Place coconut cream and roasted, slightly cooled vegetables into the blender and blend to desired consistency.
Transfer to a pot: To finish cooking, transfer everything from the blender to a pot. Add the sage and remaining salt and pepper.
Add the finishing touches: Add in the broth and parsley, then simmer for 10 minutes.
Serve warm and enjoy!
Recipe Tips and Tricks
Perfect roast: Aim for a golden-brown hue on the edges of your vegetables to ensure a depth of flavor. Roast until they are fork-tender but not overly crispy, as this will impart a rich, caramelized taste without compromising the soup's smooth texture.
Blending consistency: When using a high-speed blender, aim for a creamy and velvety consistency. For an extra-smooth finish, blend the soup in batches, allowing ample time for each batch to achieve that desired silky texture.
Adjust seasoning: Taste and adjust the seasoning after blending. Since roasting intensifies flavors, it's best to season gradually to achieve the perfect balance of taste.
Recipe Variations
Experiment with the veggies: Experiment with a variety of your favorite roasted vegetables, such as bell peppers, sweet potatoes, butternut squash or even cauliflower, to create a personalized flavor medley in your soup.
Spice it up: Sprinkle a pinch of smoked paprika, cayenne pepper, or your favorite chili flakes for a subtle heat that adds a little extra kick.
Add crunchy toppings: Sprinkle your soup with homemade croutons, crispy bacon bits, or even a handful of roasted nuts for that satisfying crunch that takes your roasted vegetable soup to the next level.
Storage Tips
To store the Root Vegetable Soup, place it in an airtight container and refrigerate. The soup can also be frozen for up to 6 months. Consider freezing in ice cube trays like these, which will help freeze your root vegetable soup in smaller portions making it easier and quicker to defrost.
FAQs About Root Vegetable Soup
What are the benefits of root vegetable soup?
This root vegetable soup offers a substantial serving of veggies without feeling as though you're eating a plate full of them! The roasting process significantly enhances the flavor, resulting in a robust and comforting blend. The nutritional benefits will vary based on the veggies that you choose to use.
What is the best way to eat root vegetables?
This root vegetable soup is one of my favorite ways to enjoy them! You can also eat them on their own as a side dish, or incorporate them into other hearty soups or stews.
How do you increase the flavor of vegetable soup?
Get creative with your soups by experimenting with various herbs – consider boosting the parsley or blending in rosemary and thyme. For an extra kick, try a squeeze of citrus just before blending to enhance acidity and add vibrancy to the soup. And don't forget to taste as you go, adjusting the seasoning to perfection after all the veggies are blended.
Root Vegetable Soup
Ingredients
- 6 Carrots cut in 3" pieces
- 4 Parsnip cut in 3" pieces and in half if large
- 4 White Potatoes peeled and cut in ¼'s
- 4 pieces Celery cut in 3" pieces
- 1 Turnip large, peeled and cut in large chunks
- 1 Onion large, cut in ¼
- 3 cloves Garlic peeled and left whole
- 3 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Salt divided
- 1 teaspoon Black Pepper divided
- 13 ½ oz Coconut Cream
- 32 oz Chicken Broth or vegetable broth to make it vegan
- 1 teaspoon Sage
- ¼ cup Flat Leaf Parsley fresh, chopped
Instructions
- Preheat oven to 375˚
- Line baking pan with parchment
- Lay veggies flat on pan
- Drizzle with oil
- Sprinkle with 1 teaspoon salt and ½ teaspoon pepper
- Roast 30 minutes or till fork tender
- Allow to cool slightly
- Place coconut cream and veggies in high speed blender and blend to desired consistency
- Move to a pot
- Add sage and remaining salt and pepper
- Add broth and parsley and simmer 10 minutes
- Enjoy!
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