Roasted Root Vegetable Soup

Photo Credit: Mette Nielsen

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.

Roasted Root Vegetable Soup

Yield 4

1 bag Harmony Valley Vegetable Soup mix, peeled and cut into 1 inch pieces

2 Tbsp olive oil

1 tsp each salt and pepper

1 tsp dried thyme

1 quart chicken or vegetable broth

1 quart water

Roasted vegetables

1/2 cup white wine


Toss vegetable soup mix, olive oil, salt, pepper and thyme together and roast on a sheet pan in a 375 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 Kolona Yogurt and a spoonful of Uncle Simons Chimichurri.