This Roasted Vegetable Soup is one of our favorite recipes. Soup is always popular in our house, and root veggies are around all year long.
I first posted this soup way back in 2015 thanks to an assistant I was working with at the time. Jackie is a fabulous cook, and I'm so glad she introduced me to this creamy and delicious soup!
What's really fabulous about this recipe is the method of preparation.
All the ingredients in this roasted vegetable soup are roasted together on a baking sheet.
You can use whatever veggies you'd like using this same method.
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.
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
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.
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!
For something other than soup, try this kale and sweet potato vegan power bowl.
You might also want to try these Sweet Potato Wraps.
Check out these Daniel Fast breakfast recipes and these Daniel Fast lunch recipes that are also great for dinner. You might find something you love in this list of Daniel Fast recipes, too.
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
Ingredients
Ingredients
- 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
Instructions
Directions
- 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.
Megan Mahoney
Ahmazing!! Even my omni husband loves it!! 😀
Kelly Stilwell
I'm so glad, Megan! My husband who would rather eat meat than veggies loves this one, too! It's even better the next day! Enjoy!!
kb
Wow, just made this! It is soooo good! Super flavorful, hearty & nourishing. Thank you so much for this recipe!
Tammy
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
So glad to hear this, Tammy! We love it, too!
R mobbs
Should I peel the potatoes?
Dianne
Did you get a reply to this question? I'm making this and would like to know also.
Kelly Stilwell
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
I did not peel the potatoes. Sorry I didn't see this before.
Lisa
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
Thanks for letting me know, Lisa! You made my day! We love it, too, and always hope for leftovers!
Karen
How many does this serve? I need to make a "Daniel Fast" meal for 14. Just wondering how much to make.
kristie
THIS SOUP IS AWESOME!! love it. anyone know the calorie count for 1 cup?
Kim
How many bowls of soup does this recipe make?
Brooke
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
Yum, Brooke! Sounds yummy! Thanks for visiting and sharing!
Karen N.
That looks so good. Thanks I will make it this weekend. 🙂
Lisa
Hello
I made the soup today and it turned out great. I will definitely share with friends and family
Thanks for sharing
Lisa
Kelly
Thanks for letting us know, Lisa! Great to hear! Appreciate you visiting!