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.
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.
Roasted Vegetable Soup
Ingredients
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.
Roasted Vegetable Soup
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!
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.
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
Kelly says
Thanks for letting us know, Lisa! Great to hear! Appreciate you visiting!
Karen N. says
That looks so good. Thanks I will make it this weekend. 🙂
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.
Kelly says
Yum, Brooke! Sounds yummy! Thanks for visiting and sharing!
Kim says
How many bowls of soup does this recipe make?
kristie says
THIS SOUP IS AWESOME!! love it. anyone know the calorie count for 1 cup?
Karen says
How many does this serve? I need to make a “Daniel Fast” meal for 14. Just wondering how much to make.
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.
Kelly Stilwell says
Thanks for letting me know, Lisa! You made my day! We love it, too, and always hope for leftovers!
R mobbs says
Should I peel the potatoes?
Dianne says
Did you get a reply to this question? I’m making this and would like to know also.
Kelly Stilwell says
I don’t know why I didn’t see this, Dianne. I did not peel the potatoes, but it’s really a personal preference. Enjoy.
Kelly Stilwell says
I did not peel the potatoes. Sorry I didn’t see this before.
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!
Kelly Stilwell says
So glad to hear this, Tammy! We love it, too!