Roasted Root Vegetable Soup

Name: Roasted Root Vegetable Soup
Yield: 8
Cuisine: European
Ingredients: 6tbs coconut oil; 1 large potato, diced; 1 sweet potato, diced (not peeled); 2 parsnips, cut into strips; 2 carrots cut into strips; 1 swede, diced; 3 gloves garlic, sliced; 1 leek; 2 stalks of celery; 3 litres water; Small sprig of rosemary; Small sprig of thyme; Season to taste

Edward DanielFriday 10 April 201501.4K views

A hearty and satisfying roasted root vegetable soup that's perfect for a dinner party or a cosy night in. Made with caramelised garlic and herbed sweet root vegetables, this soup is a game-changer for busy lives. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Humble caramelised garlic herbed sweet root vegetables in an aromatic, rich, smooth soup; Roasted Root Vegetable Soup.

Let something silky slide down your throat…and, transport yourself to a world of comfort and warmth.

This hearty soup is a game-changer for busy lives. With a few simple ingredients and a bit of roasting magic, you’ll have a nourishing and satisfying meal that’s sure to impress. Keep some reserved in the freezer for a lazy day.

When to Make:

Make this:

When autumnal nights are drawing near, and you need a sustaining energy boost
When a cosy weekday dinner beckons, and a delicious warming soup is just what you need
When you’re short on time and need a quick and easy starter for a dinner party

What Inspired Me:

I created this recipe on a busy day when I needed a quick and easy solution for a dinner party. Roasted Root Vegetable Soup was born, and it’s been a staple in my kitchen ever since. I find that coconut oil reeling enhances the flavour of the root vegetables as they roast in the oven – they come out much more caramelised.

Recipe Highlights:

Vegan and paleo-friendly, making it perfect for those with dietary restrictions
Hearty and comforting, with a rich and smooth texture that’s sure to satisfy
Easy to make, with just a few simple ingredients and a bit of roasting magic
Perfect for a lazy day, as you can make a batch and freeze it for later

What equipment to use:

For this recipe, I suggest:

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x