This Roasted Root Vegetable Soup recipe is one of our favorites. Soup is always popular in our house, and root veggies are around all year long.
What's really fabulous about this recipe is the method of preparation. All the ingredients in this root vegetable soup recipe are roasted together on a baking sheet.
You can use whatever veggies you'd like using this same method. Roasting veggies brings our such great flavor - check out this butternut squash risotto and see for yourself.
I can think of so many different varieties of this soup, and as long as you are only adding veggies, herbs, and spices, your soup will be perfect for the Daniel Fast.
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 glad you made this roasted root vegetable soup recipe.
What you Need to Make Roasted Vegetable Soup
This soup is so delicious, and once the chopping is done, the rest of the preparation is a breeze. You will need parsnips, carrots, red and yellow peppers, celery, sweet potatoes, a russet potato, grape tomatoes, an onion, garlic, parsley (optional), olive oil, vegetable broth, and salt and pepper.
How to Make this Soup
Heat oven to 400 degrees.
Wash all vegetables. Peel potato, sweet potatoes, carrots, parsnips, onion, and garlic.
On a foil-lined baking sheet, use your hands to toss all vegetables with olive oil and salt & pepper. You will already smell the deliciousness of these vegetables together! This means all the ingredients except the parsley will be on this baking sheet.
Push garlic to the side so you remember to add it to the batch that will be blended later.
Roast about an hour - or until all veggies are soft. Remove from oven and let cool. Transfer half of the vegetables to a soup pot.
Add 2 cups of broth. Using a hand mixer on slow speed, blend the vegetables for about 1 minute. Add the rest of the broth and vegetables, simmering on low heat to warm through.
Serve immediately with a bowl of chopped parsley on the side for those who like it. I love it!
What Other Vegetables Could I Use in this Soup?
Any type of squash would be good in this recipe, like acorn, butternut, or pumpkin.
I think a couple of beets tossed in the mix would be fantastic.
Fennel would also be a wonderful addition.
Racquel, one of our readers on Pinterest, said she loved the recipe and added oregano and thyme. I can't wait to try that combination!
Let me know if you come up with other additions that work well. There are so many herbs and spices that would compliment this soup.
How Long Does This Soup Last?
There really isn't anything in this soup other than veggies and olive oil, so you could eat this meal five days later. Keep the soup in the refrigerator in an airtight container for up to five days. This would never last 5 days in my house as it makes a perfect Daniel Fast lunch as well.
If you're making a really big batch, plan to freeze any soup you won't eat for up to 6 months.
More Daniel Fast Recipes
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!
You might also want to try these Sweet Potato Wraps.
To learn more about The Daniel Fast, I recommend picking up the book that started it all, by Susan Gregory. I will be going through the workbook this year, so if you'd like to join me, shoot me an email.
Roasted Vegetable Soup
- 3 Parsnips chopped bite sized
- 3 Large Carrots chopped bite-sized
- 2 Red or Yellow Peppers chopped bite-sized
- 3 Celery stalks chopped bite-sized
- 2 Sweet Potatoes chopped bite-sized
- 1 Russet Potato chopped bite-sized
- 1 C Grape Tomatoes quartered
- ½ Large White Onion chopped bite-sized
- 3 Garlic cloves minced
- 1 C fresh parsley chopped, optional
- ½ tbsp salt
- ¾ tbsp ground pepper freshly ground
- 3 tbsp Olive Oil
- 6 C Vegetable broth
- Heat oven to 400 degrees.
- Wash all vegetables.
- Peel potato, sweet potatoes, carrots, parsnips, onion, and garlic.
- On a foil lined baking sheet - toss all vegetables with olive oil and salt & pepper. This means everything except the parsley will be on the baking sheet.
- Roast about an hour - or until all veggies are softened. Remove from oven and let cool.
- Transfer ½ of the vegetables to a soup pot and add about 2 cups of broth to the vegetables.
- Using a hand mixer on slow speed, blend the vegetables for about 1 minute.
- Add the rest of the broth and vegetables and simmer on low heat to warm through.
- Serve immediately with a bowl of chopped parsley on the side.