Root Vegetable Soup
This creamy Root Vegetable Soup gets the best flavor from roasting the veggies first! I find roasting the veggies brings out a natural sweetness that can’t be beat. This soup can easily be made Plant Based or Vegan by swapping the chicken broth for vegetable broth. I know your family will love it as much as mine!
Ingredients
- 6 Carrots cut in 3" pieces
- 4 Parsnip cut in 3" pieces and in half if large
- 4 White Potatoes peeled and cut in ¼'s
- 4 pieces Celery cut in 3" pieces
- 1 Turnip large, peeled and cut in large chunks
- 1 Onion large, cut in ¼
- 3 cloves Garlic peeled and left whole
- 3 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Salt divided
- 1 teaspoon Black Pepper divided
- 13 ½ oz Coconut Cream
- 32 oz Chicken Broth or vegetable broth to make it vegan
- 1 teaspoon Sage
- ¼ cup Flat Leaf Parsley fresh, chopped
Instructions
- Preheat oven to 375˚
- Line baking pan with parchment
- Lay veggies flat on pan
- Drizzle with oil
- Sprinkle with 1 teaspoon salt and ½ teaspoon pepper
- Roast 30 minutes or till fork tender
- Allow to cool slightly
- Place coconut cream and veggies in high speed blender and blend to desired consistency
- Move to a pot
- Add sage and remaining salt and pepper
- Add broth and parsley and simmer 10 minutes
- Enjoy!
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