Roasted Root Vegetable Soup


Roasted Root Vegetable Soup

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 vegetable broth
  • 1 quart water
  • Greek vegan yogurt, for serving
  • Bold, saucy condiment such as chimichurri or salsa, for serving


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, using a slotted spoon, remove ¼ of the veggies to a bowl. Blend the remaining soup in a blender or with an immersion blender. Return to pot and check seasoning.

Serve in bowls with a spoon of the preserved veggies over the top and a dollop of vegan Greek yogurt and a splash of chimichurri, hot sauce, or salsa.