Roasted Root Vegetable Soup (Vegan)
This hearty, delicious Roasted Root Vegetable Soup is made from scratch yet takes less time to prepare than convenience foods. It's also gluten free and vegan.
Prep Time 4 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 6 people
- 1 carrot
- 1 parsnip
- 1 large potato
- 1 medium sweet potato
- 1 onion
- celeriac chunk about the size of a large potato
- 2 garlic cloves peeled, whole
- 5 tbsp olive oil
- 2 bay leaves
- 2/3 tsp turmeric a little less than 1 tsp
- 1 tsp course sea salt plus some fine salt for seasoning the veggies, plenty of pepper
- 1 litre hot water
- Fresh parsley for garnish
Preheat the oven to 425 F/ 220 C/ gas mark 7. Peel and chop all the vegetables into similar size (large) chunks. Place in a large bowl (including whole, peeled garlic), season and coat in the oil.
Transfer the vegetables onto a large oven tray, add the bay leaf and roast for 30 minutes turning over halfway.
Place the vegetables (without the bay leaf) into a large pot, add the hot water, 1 teaspoon of coarse sea salt, pepper and turmeric. Cover, bring to boil and simmer for about 3 minutes. Remove from the heat, mash with a potato masher until the soup has a thick lumpy consistency, adjust seasoning if necessary, garnish with fresh parsley and serve!
Adjust the amount of water to suit your preference. I recommend adding less water to start with and adding more if you prefer once the soup is ready.
Use your favourite herbs.
I wanted this soup to be somewhere between chunky and smooth so I only used a potato masher to break up the larger vegetables. But you could puree this soup if you prefer.
Add a knob of butter into the pot before serving (optional).
This soup tastes delicious the next day too so make a big batch and enjoy later. Freeze individual portions in airtight containers for up to 3 months.