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Roasted Root Soup

Vegetarians and health nuts will love this roasted root soup recipe. My mom had fallen in love with a similar soup that a local restaurant served, and searched the internet for the recipe. She sent me this link for Masterful Matt’s Roasted Root Soup. The soup includes some root vegetables you’ve probably never even heard of, such as swede and celeriac. Unless you live near a Whole Foods, you may not be able to find these. Since I don’t live near a Whole Foods, I devised my own variation of the recipe, using veggies that have incredible health benefits (and can be found in most grocery stores) to make this possibly the healthiest meal ever:

roasted root soup

  • 1 sweet potato
  • 2 parsnips
  • 2 red beets
  • 2 tbsp olive oil
  • 2 celery stalks
  • 3 carrots
  • 1/2 onion
  • 900 ml low-sodium vegetable stock
  • salt and black pepper
  1. Preheat oven to 400 degrees. Peel and chop sweet potato, parsnips, and red beets. Mix diced veggies in a baking pan with 1 tbsp olive oil. Roast in oven for 15 minutes.
  2. In soup pot, cook diced onion, celery, and carrots in 1 tbsp olive oil for about 10 minutes at medium heat.
  3. Add roasted sweet potato, parsnips, and beets to the pot with the other vegetables. Add vegetable stock.
  4. Simmer for 20 minutes. Add salt and pepper to taste. Enjoy!

There are hundreds of variations that you could make to this recipe by using different seasonings and vegetables. It only takes about 45 minutes to make (the most time-consuming part is peeling and chopping all the veggies). I use red beets in my variation because they are rich in antioxidants, low in calories, and full of many other (some surprising) health benefits. I also replaced potatoes for sweet potatoes, since sweet potatoes have greater vitamin content and beta carotene, which is great for your skin and eyes.

This recipe is vegetarian, vegan, low-cal, low-carb, and delicious. It’s great for cold, rainy nights. I encourage you to give it a try!

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