-
20
minPrep Time -
45
minCook Time -
65
minReady in -
perYield -
220
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This inviting vegan Roasted Root Vegetable Soup embraces the essence of fall and winter. It’s crafted with a robust selection of earthy root vegetables including carrots, sweet potatoes, and parsnips, all roasted to perfection to deepen their flavors. Along with aromatic onions and garlic, these components are blended into a silken puree that’s both warming and nourishing. Fresh herbs such as rosemary and thyme are added to the mix, providing a fragrant undertone to this rustic dish. Beyond its delightful taste, this soup is a beacon of nutrition, offering a wealth of vitamins, fiber, and antioxidants. It’s an homage to traditional cooking techniques, allowing the natural sweetness and complexity of the vegetables to shine through. Perfect for a cozy night in, this soup is a testament to the simplicity and beauty of plant-based fare.
Ingredients
- 1 large sweet potato, peeled and cubed
- 3 parsnips, peeled and chopped
- 1 large onion, peeled and quartered
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Steps:
- Preheat oven to 425°F (220°C).
- Toss carrots, sweet potatoes, parsnips, onion, and garlic with olive oil and spread out on a baking sheet. Roast until vegetables are tender and caramelized, about 25-30 minutes.
- In a large pot, combine roasted vegetables, vegetable broth, rosemary, thyme, salt, and pepper. Bring to a simmer.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend the soup in batches using a stand blender.
- Adjust seasoning as necessary and serve hot.
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Dairy-Free, Fall, Quick & Easy, Savory, Soups, Winter | No Comments » on Hearty Roasted Root Vegetable Soup