Roasted Root Vegetable Soup

Photo credit: Mette Nielsen

Roasted Root Vegetable Soup

Yield 4


This healthy blended soup takes advantage of quick grab-and-go root vegetables and simple cooking methods–just roast, combine, simmer and then blend for a polished meal packed full of nutrients. It is delicious warm at the table with toppings or on-the-go in a sippable thermos or insulated bottle. We are huge fans of treating it like healthy fondue and dipping anything in sight–spoons, whole wheat breads, multi-grain crackers, protein on a fork or cheese on sticks.


  • 3 pounds of root vegetables like parsnips, carrots, rutabagas, turnips, and celeriac, peeled and cut into 1-inch pieces
  • 2 Tablespoons olive oil
  • 1 teaspoon each salt and pepper
  • 1 teaspoon dried thyme
  • 1 quart chicken or vegetable broth
  • 1 quart water
  • 1 cup Greek yogurt
  • Bold, saucy condiment such as chimichurri or salsa


Toss vegetable soup mix, olive oil, salt, pepper and thyme together and roast on a sheet pan in a 375°F oven for 35-45 minutes.

Add broth, water, wine and roasted vegetables to a large soup pot.  Bring to a simmer and add additional flavors (salt, pepper, onion or garlic powder, etc.) if desired.

Simmer until vegetables are very tender. Cool slightly and blend soup in a blender or with an immersion blender.  Return to pot and check seasoning.

Serve with a swirl of Greek yogurt and a spoonful of chimichurri, hot sauce, or salsa.