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.

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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.

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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!

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Vegan Double Chocolate Ice Cream

I have the biggest sweet tooth especially when it comes to ice cream and chocolate.   This chocolaty delight satisfies my craving without all the guilt.  In fact, it’s darn right healthy, so I think it’s safe to say “guilt-free”!  This recipe is super easy to achieve.  All you need is an ice cream maker, a blender and freezer safe containers for storage.   I strongly encourage you to invest in one if you’re an ice cream lover like me.  I find that when I have healthy treats on hand, it helps keep from running down to the 7-11 for a pint of Cherry Garcia when a craving strikes.  My secret ingredient is a little bit of black coffee added to the mix.  It really intensifies the flavor of the chocolate.  This recipe makes about 1.5 quarts.  Hope you enjoy!

Vegan Double Chocolate Ice Cream
Vegan Double Chocolate Ice Cream


4 ripe bananas

3 cups of unsweetened original almond milk

4 tbsp. unsweetened cocoa powder

4 tbsp. coconut sugar

2 tbsp. black coffee

A pinch of cinnamon

½ cup cacao nibs (or any healthy chocolate chips you like)


In a small mixing bowl mix 1 cup of almond milk with the cocoa powder and coconut sugar.  Microwave for about a minute to a minute and 20 seconds.  Continue mixing until everything is dissolved.  Put all the ingredients (minus the cacao nibs) into a blender, and blend until smooth.  Store in an airtight container and refrigerate for at least 4 hours. Make sure that your ice cream bowl is frozen solid before using.  Follow the directions for your ice cream maker.  It should take about 15-20 minutes.  Add cacao nibs 2 minutes before it’s done.  The ice cream will be very creamy, almost like soft serve, so store it in a freezer safe container for at least 5 hours to harden up before serving.  If the mixture is to hard to serve, just let it sit out for about 15 minutes.  (I put mine in the microwave for just 30 seconds)  Now it’s ready to serve!  You can add extra cacao nibs on top if you like.

Guilt-free Vegan Chocolate Ice Cream
Guilt free Vegan Chocolate Ice Cream