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Roasted Vegetable Soup | The Daniel Fast

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The Daniel Fast is all about staying focused, spiritually & physically. It’s about discipline, purification, and turning a new corner toward living a healthier lifestyle.

This Roasted Vegetable Soup is full of nutritious root vegetables. Soup is a favorite food in our house, and you can get root veggies all year long. This is a perfect dinner and leftovers make a great lunch!

 

Don’t let this fast just be about the food (or lack thereof) but let it be about taking care of what you’re feeding your body, your mind, your soul.

Focus on things that lesson your stress level; things that feed your brain; things that nourish your soul. Remember that good habits equal good living.

For a filling breakfast try organic groats soaked in almond milk overnight – add a dash of cinnamon, chopped nuts and a sliced banana.

Lunch can be a quick salad of Garbanzo beans (chickpeas) tossed with fresh chopped parsley, roasted red peppers, chopped kalamata olives and salt & pepper. Quick and easy…

Anytime is a good time to make a big batch of roasted root vegetable soup. This soup is on the easy side to make, and won’t take hours standing at the stove.

The largest chunk of your time will be chopping the vegetables, but once you taste the smooth creaminess of the roasted flavors, you’ll be thankful.

You can keep this in the refrigerator for up to 5 days or freeze up to 6 months, although I doubt it will last 6 months in anyone’s freezer! If you’re like me, you’ll be finishing it up within the 5 days since it makes a perfect Daniel Fast lunch as well.

Roasted Vegetable Soup

Ingredients

3 Parsnips – chopped (bite sized)
3 Large Carrots – chopped (bite sized)
2 Red or Yellow Peppers – chopped
3 Celery stalks – chopped
2 Sweet Potatoes – chopped (bite sized)
1 Russet Potato – chopped (bite sized)
1 cup Grape Tomatoes 
1/2 Large White Onion – chopped
3 Garlic cloves – minced
handful of fresh parsley – chopped (optional)
salt & pepper
Olive Oil (about 3 TBS)
6 Cups Vegetable broth
Directions
Heat oven to 400 degrees.  On foil lined baking sheet – toss all vegetables with olive oil and salt & pepper.  

This Roasted Vegetable Soup is so delicious and easy! It's a low-fat recipe perfect for the Daniel Fast or for a vegetarian side dish. Chopping the veggies is the hard part, but you’ll be out of the kitchen in no time!

Roast about an hour – or until all veggies are softened.  Remove from oven and let cool.

 

This Roasted Vegetable Soup is so delicious and easy! It's a low-fat recipe perfect for the Daniel Fast or for a vegetarian side dish. Chopping the veggies is the hard part, but you’ll be out of the kitchen in no time!

Transfer 1/2 of the vegetables to a soup pot – add about 2 cups of broth to the vegetables and using a hand mixer on slow speed – whip the vegetables for about 1 minute – add the rest of the broth and vegetables – simmer on low heat to warm through.

Add the parsley – and cook another 5 minutes.  Serve immediately.

This Roasted Vegetable Soup is full of nutritious root vegetables. Soup is a favorite food in our house, and you can get root veggies all year long. This is a perfect dinner and leftovers make a great lunch!
Print Pin
5 from 2 votes

Roasted Vegetable Soup

The Daniel Fast is all about staying focused, spiritually & physically. It's about discipline, purification, and turning a new corner toward living a healthier lifestyle.

Ingredients

Ingredients

  • 3 Parsnips - chopped bite sized
  • 3 Large Carrots - chopped bite sized
  • 2 Red or Yellow Peppers - chopped
  • 3 Celery stalks - chopped
  • 2 Sweet Potatoes - chopped bite sized
  • 1 Russet Potato - chopped bite sized
  • 1 cup Grape Tomatoes
  • 1/2 Large White Onion - chopped
  • 3 Garlic cloves - minced
  • handful of fresh parsley - chopped optional
  • salt & pepper
  • Olive Oil about 3 TBS
  • 6 Cups Vegetable broth

Instructions

Directions

  • Heat oven to 400 degrees.  On foil lined baking sheet - toss all vegetables with olive oil and salt & pepper.
  • Roast about an hour - or until all veggies are softened. Remove from oven and let cool.
  • Transfer 1/2 of the vegetables to a soup pot - add about 2 cups of broth to the vegetables and using a hand mixer on slow speed - whip the vegetables for about 1 minute - add the rest of the broth and vegetables - simmer on low heat to warm through.
  • Add the parsley - and cook another 5 minutes.  Serve immediately.

Looking for more Daniel Fast soup recipes? One of my favorites is this Moroccan Stew. I also just made this Black Eyed Pea Soup to rave reviews from my family!

I made this black eyed pea soup when my daughters were home from college for the holidays and everyone raved about it.

Check out these 15 breakfast recipes and these lunch and dinner ideas. You might find one you love in these 15 Daniel Fast recipes, too.

This post was written by contributor Jacqui McGovern.

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Comments

  1. Lisa says

    Hello
    I made the soup today and it turned out great. I will definitely share with friends and family
    Thanks for sharing
    Lisa

    Reply

  3. Brooke says

    The soup is delicious! We made a couple tweaks: I broiled the veggies a bit to get a deeper carmelization on the veggies, and we added additional garlic, salt, and bay leaves to emphasize the savory notes in the stew. Thanks for sharing this tasty recipe.

    Reply

  7. Lisa says

    I made this today for our Daniel fast meal. It tastes great. Made so much. I bowled up in containers and placed in the freezer for later. I love the flavors after the vegetables were roasted.

    Reply

    • Kelly Stilwell says

      Thanks for letting me know, Lisa! You made my day! We love it, too, and always hope for leftovers!

      Reply

  9. Tammy says

    We just made this for dinner – it is so tasty! I’ll probably double it next time because it is going quick.

    Highly recommend, even when the fast is over!

    Reply

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