Root Vegetable Soup (Edit recipe)

This creamy Root Vegetable Soup gets the best flavor from roasting the veggies first! I find roasting the veggies brings out a natural sweetness that can’t be beat. This soup can easily be made Plant Based or Vegan by swapping the chicken broth for vegetable broth. I know your family will love it as much as mine!

20 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	911
Fat:	32 g
Carbohydrates:	40 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	1419 mg
Fiber:	12 g
Sugars:	16 g
Calculated for total recipe.

by Penny's Primal

Serves: 4-6

Ingredients

6 whole Carrots, cut in 3" pieces
4 whole Parsnip, cut in 3" pieces and in half if large
4 whole White Potatoes, peeled and cut in 1/4's
4 pieces Celery, cut in 3" pieces
1 whole Turnips, large, peeled and cut in large chunks
1 whole Onion, large, cut in 1/4
3 cloves Garlic, peeled and left whole
3 Tbsp Extra Virgin Olive Oil
2 tsp Salt, divided
1 tsp Black Pepper, divided
13.5 oz Coconut Cream
32 fl oz Chicken Broth, or vegetable broth to make it vegan
1 tsp Sage
0.25 cup Flat Leaf Parsley, fresh, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375˚
Line baking pan with parchment
Lay veggies flat on pan
Drizzle with oil
Sprinkle with 1 tsp salt and 1/2 tsp pepper
Roast 30 minutes or till fork tender
Allow to cool slightly
Place coconut cream and veggies in high speed blender and blend to desired consistency
Move to a pot
Add sage and remaining salt and pepper
Add broth and parsley and simmer 10 minutes
Enjoy!