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A bowl of creamy soup with visible chunks of vegetables and fresh parsley on top, placed on a wooden table next to a striped cloth and a spoon.
Penny Kovacs

Root Vegetable Soup

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This creamy Root Vegetable Soup gets the best flavor from roasting the veggies first!  I find roasting the veggies brings out a natural sweetness that can’t be beat.  This soup can easily be made Plant Based or Vegan by swapping the chicken broth for vegetable broth.  I know your family will love it as much as mine!
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Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Ingredients Method

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 1/4's
  • 4 pieces Celery cut in 3" pieces
  • 1 Turnip large, peeled and cut in large chunks
  • 1 Onion large, cut in 1/4
  • 3 cloves Garlic peeled and left whole
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 tsp Salt divided
  • 1 tsp Black Pepper divided
  • 13 1/2 oz Coconut Cream
  • 32 oz Chicken Broth or vegetable broth to make it vegan
  • 1 tsp Sage
  • 1/4 cup Flat Leaf Parsley fresh, chopped

Method
 

  1. Preheat oven to 375˚
  2. Line baking pan with parchment
  3. Lay veggies flat on pan
  4. Drizzle with oil
  5. Sprinkle with 1 tsp salt and 1/2 tsp pepper
  6. Roast 30 minutes or till fork tender
  7. Allow to cool slightly
  8. Place coconut cream and veggies in high speed blender and blend to desired consistency
  9. Move to a pot
  10. Add sage and remaining salt and pepper
  11. Add broth and parsley and simmer 10 minutes
  12. Enjoy!

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