I’m recently realizing how much of a wimp I am when it comes to the cold weather. I lived in Montana for two years and I’m still trying to figure out how I braved all the cold and the snow. These days, the minute the temperatures hit below 60 degrees I’m pulling out the jackets, scarves and mittens!
So, whether you are like me and freezing your buns off in the 50 degree weather we are having (don’t hate me!) or if you are freezing your buns off in the middle of a polar vortex, you will want to curl up with a bowl of this Roasted Root Vegetable Soup and binge watch every episode of Friends on Netflix! (Although I own every season on DVD, I’m so excited that I can now watch them on Netflix!!)
WHAT IS A ROOT VEGETABLE?
Let’s talk root vegetables for a minute. Root vegetables are vegetables that are actually the “root” off the plant, which means that they grow underground rather than on top of the soil. Most of them do have edible leaves that grow on the top of the soil, like carrots and beets. Most of the time people usually just eat the vegetable part, but the leaves can be just as edible and delicious!
You might be more familiar with carrots, sweet potatoes, and beets, but may not have experimented much with root vegetables like rutabega, turnips, and parsnips. Rutabega, turnips, and parnsips can have a little bit of a bite to them, so roasting them brings out more of their sweeter side and makes them delicious!
HOW TO MAKE ROASTED ROOT VEGETABLE SOUP
This soup is souper (haha??) easy to make! You could just chop all the vegetables and add them into the pot and cook them with the vegetable stock, but if you know me you know how much I love roasting vegetables! It brings out such a great flavor in the vegetables that I think is really important with the root vegetables we are using today. So, we are going to roast the vegetables with a little olive oil and salt and pepper and then we are going to add them to the pot with some onion, garlic, herbs and stock and then blend it right up!
This is the perfect winter soup to warm you up while you enjoy your Friends marathon!
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Roasted Root Vegetable Soup
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Vegan
Description
This Roasted Root Vegetable Soup is easy to make and the perfect cozy meal for winter!
Ingredients
- 2 cups diced parnsips, peeled first
- 2 cups diced rutabagas, peeled first
- 2 cups diced turnips
- 3 cups diced carrots
- 3 cups diced sweet potatoes, peeled first
- 4 teaspoons olive oil, divided
- salt
- pepper
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1 bay leaf
- 8–10 cups vegetable stock, depending on how thick you want the soup to be
Instructions
- Pre-heat oven to 450 degrees Fahrenheit. Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through.
- Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about five minutes. Next, add the roasted root vegetables and stir. Then, add the vegetable stock. Bring to a boil, reduce to a simmer and simmer for ten minutes.
- Turn off the heat and let soup cool. Then, using an immersion blender blend the soup to desired consistency. You can also blend the soup in batches in a blender or food processor. Add the soup back to the pot and heat when ready to serve.
Notes
Adapted from the Barefoot Contessa
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Soup, Gluten Free, Vegan
- Method: Oven
- Cuisine: American
Haven’t made this, yet, but hope to soon. Love thick soups like this! Noticed this recipe and comments were posted about 5 years ago ~ wondering why the misspelling of rutabaga hasn’t been corrected (rudabega?!)… Rutabagas are one of my fave veggies ~ they have a unique taste that most people might have to get used to, but should try! My mom made these for us when we were very young. I think if more parents did this, their kids would more readily accept them and not turn their noses up to them (as well as other veggies like broccoli, brussel sprouts, etc.)!
Delicious! Thanks!
So glad you enjoyed it!
Delicious – could make 1/2 recipe and would still be PLENTY. For full recipe I used 12 cups broth (3 boxes Pacific Organic Veg broth), simmered 1 hour, let cool overnight before blending and storing. Soup very thick. Also may use 1 full onion next time.
So glad you enjoyed it!!
Amazing recipe! Will definitely share!
Thank you!!
Wouldn’t change a thing. So very delicious. Made this last fall and back for more!
Thanks so much, Melissa! I’m so glad you like it!
I made the soup from this recipe today, Saturday, January 27, 2018. No rutabagas, so used potatoes. Also did not peel anything, but washed the vegetables thoroughly, and prior to serving added roast chicken. I also hand-mashed the soup, rather than blending it to leave the multi-coloured texture of many things blending !together. The family loved it!
Thanks, Izzy!
Jim in Ontario, Canada
Hi Jim! I’m so glad to hear you and your family enjoyed the soup! Root vegetables are so great this time of year! 🙂
Yum!! What a great winter comfort meal!! And I love that you used so many different kinds of roots!! This is perfect for me and my garden… just toss in whichever roots I have handy at the time!
I’m always so jealous of you huge garden, Jess! This would be a great way to use up some of those root vegetables!
This soup looks next-level cozy!! I can’t get enough root vegetables during this wintertime! Keep warm 😀 Hope you’re having a great week!
Thank you, Ceara! I hope you are having a great week too! It isn’t super cold here, but id did rain today so I’m all about the cozy soups 🙂
Start a central line, I want this soup flowing through my veins!!
Hahaha, hook me up too!! 🙂
I love simple, nourishing, filling soups like this. It looks so healthy and comforting. Looking forward to trying it. I agree with you about the cold weather – LA got hit with a cold snap last week and I was completely bundled up!