Creamy Roasted Root Vegetable Soup

Creamy Roasted Root Vegetable Soup
Creamy Roasted Root Vegetable Soup

If you’re looking for a healthy, comforting soup that hits the spot, this recipe is just what you’ve been looking for!  The flavors remind me of a cozy autumn day.  Roasting the root vegetables gives them a warm and rich flavor.  This recipe is vegan and gluten-free.


3 tbsp. extra virgin olive oil

1 rutabaga

2 large parsnips or 4 small

1 medium sweet potato

1 medium carrot

2 medium sweet onions cut into chunks

4-5 cloves of garlic

1 32 oz. container of unsalted vegetable broth plus 3 cups

1 tsp. plus ¼ tsp of fresh thyme

1 tsp. sea salt plus ¼ tsp.

½ tsp. fresh ground black pepper plus 1 pinch

2 pinches of crushed red pepper

2 pinches of cinnamon

2 pinches of fresh ground nutmeg


Pre heat your oven to 400 degrees.  Peel your root vegetables (minus the onion) and cut them up into medium chunks.  Place them on a large baking sheet and add 2 tbsp. of olive oil, 1 tsp. fresh thyme, 1 tsp. sea salt, ½ tsp. black pepper, 2 pinches of cinnamon, and 2 pinches of nutmeg.  Coat everything together with your fingers until evenly coated.  Place in the oven and bake for about 40-45 minutes until they are fork tender.

Soup 111

In a large soup pot heat 1 tbsp. of olive oil on medium heat and add the onions, ¼ tsp. of sea salt, pinch of pepper and 2 pinches of crushed red pepper.  Cook for about five minutes stirring frequently.  Reduce the heat to medium low; add the garlic and ¼ tsp. of fresh thyme and continue cooking for about 15 minutes until the onions are caramelized.

Soup 107

Turn the heat up to medium high, and add the roasted vegetables and vegetable stock.  Simmer for a couple minutes and remove from the heat.  Use an immersion blender to puree the soup until it’s smooth and creamy.  If you don’t have an immersion blender, you can use a regular blender.  Just make sure to do it in 2-3 batches, so you don’t overfill your blender.  This soup was a great hit at my house!  I hope you give it a try!

Soup 113


Hearty Chicken Quinoa Soup with White Beans and Kale

Hearty Chicken Quinoa Soup with White Beans and Kale
Hearty Chicken Quinoa Soup with White Beans and Kale


(3) 32 ounce containers of low sodium Chicken Stock
2 cups of sliced Carrots
1/2 bunch of chopped Celery
1 large Onion
2 cloves of Garlic minced
2 Chicken Breasts (cut both of them in half)
1 Bay Leaf
1/2 tsp. of dried Thyme
1 tsp. of dried Basil
1 tbsp. of dried Parsley
1 tsp. of Sea Salt
15 turns of fresh ground Black Pepper
Big pinch of Crushed Red Pepper
2 cans of Northern Beans
1 large bag of Kale
1 cup of Quinoa


In a large pot sauté onions, celery and carrots for about five minutes. Add garlic, chicken breasts, bay leaf, crushed red pepper, sea salt, pepper, thyme, basil and parsley. Sauté for a couple more minutes.  Add two containers of chicken stock and bring to a boil. Cover and reduce to a simmer. Let cook for about 30 to 40 minutes or until chicken is tender. Remove chicken and shred with fork.  Add chicken back in the soup along with last the container of chicken stock, quinoa and beans.  Bring to a simmer for about 10 more minutes.  Add entire bag of Kale. Wait until the Kale wilts and it’s ready to serve.