Ever since putting together my guide to low carb potato substitutes, I’ve been on a massive root vegetable kick. I used to think red radishes were just mini dirt apples, but I was so wrong! If you’re late to the game like me, this roasted root vegetable soup is a great way to work the whole gang into your diet.
Roasting Root Vegetables for Soup
The world is your oyster—er, root fish.
I used a blend of red radish, turnips, carrots, and sweet potatoes with some red onion and garlic tossed in for the back half of the roast. You can plug and play to fit your flavor preferences or use what you have in the refrigerator. Or if you have dietary needs like a low carb diet, swapping sweet potatoes for more carrots or other root vegetables is a great way to reduce the carbs.
Unless you need precise calorie and macronutrient totals, there’s no need to sweat the details with this recipe. After roasting, all the root vegetables will go in a pot with some broth and be blended into a soup. You can easily adjust the liquid to reach your desired consistency with more/fewer roasted vegetables.
The recipe calls for using an immersion blender right in the pot, but you can use a food processor or blender like I used for my roasted butternut squash soup. Just add the roasted root vegetables in batches with a little broth or water then transfer to a pot.
You’re after a smooth consistency (pictured below) so make sure you’re blending for long enough.
Adding freshly grated parmesan adds some saltiness and great flavor. To keep it dairy free, you could use something like nutrition yeast instead. And if you wanted a creamier (but still dairy free) soup, you could use something like coconut milk or a plant based cream substitute. A couple tablespoons of the Kite Hill cream cheese I used in my buffalo chicken chili might be a good fit.
And that’s it. You’re ready to serve. If you need a soup with a bit more protein, you could add some cooked chicken at this point (or pulled rotisserie chicken like in my roasted cauliflower chicken soup).
What to Serve with Root Veggie Soup
While this soup could be a great starter, you can easily turn it into a full meal with some crusty bread or a grilled sandwich of some type. Maybe a green goddess grilled cheese or low calorie grilled cheese? Basically anything crunchy and textured will complement this roasted veggie soup nicely.
You can leave any questions about the recipe in the comments below. And if you try this roasted root vegetable soup and love it, I always appreciate recipe reviews.
- 1 pound Sweet Potatoes, diced
- 12 oz Carrots, peeled and diced
- 12 oz Turnips, peeled and diced
- 2 bunches (about 8 oz) Radishes, halved
- 2 Tablespoons (32g) Olive Oil
- 1/2 teaspoon Black Pepper
- 1 Red Onion, peeled and quartered
- 6 cloves Garlic, peeled
- 2 teaspoons Fresh Thyme Leaves
For the Soup
- 4 cups Low Sodium Chicken Broth*
- 2 cups Water
- 4 oz Parmesan or Pecorino Romano, grated
- 2-3 teaspoons Kosher Salt, to taste
- Toss the sweet potatoes, carrots, turnips, and radishes in the olive oil and season with black pepper. Bake on a half sheet pan in a 425ºF oven for 30 minutes.
- Add the red onion, garlic, and thyme to the baking sheet and stir everything together. Bake an additional 20-25 minutes until the veggies are tender and browning around the edges.
- Transfer the veggies to a soup pot over medium heat with the chicken broth, using an immersion blender until smooth. (You can also transfer to a food processor or blender with some of the chicken broth then transfer to a pot with the remaining broth and water.)
- Add the water and bring everything up to a boil before reducing to a simmer for 5-10 minutes. Stir in the parmesan and salt/pepper to taste before serving.
*I used Kettle & Fire Chicken Bone Broth, which boosts the protein content. With regular reduced sodium chicken broth, each serving has 7.5g of protein.
Nutrition Information:Yield: 8 Serving Size: 1 1/2 cups (about 12 oz)
Amount Per Serving: Calories: 220Total Fat: 8gCarbohydrates: 27gFiber: 5gProtein: 12g