Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Eat Heal Glow


1 sweet potato

1 small turnip

2 parsnips

4 carrots

½ fennel bulb

1 small squash

1 medium Vidalia onion

¼ cup chopped parsley

1 stalk celery

1 garlic clove

1 bay leaf

1 inch of kombu

4 cups vegetable or miso broth

1 talbespoon sherry vinegar

1 cup of coconut milk or coconut cream


Ginger fresh or dry


Optional Fennel prawns, coconut flakes, orange zest for garnish.


Preheat oven to 350F

Cut the squash in half and remove the seeds. Wrap the sweet potato with foil. Cut the carrots, turnip, parsnips and fennel into similar sized pieces. Drizzle with a little coconut oil or olive oil. Roast for 20-30 minutes. Remove the vegetables and continue cooking the potato for another 30 minutes. Meanwhile, cook the celery, onion, garlic with a little salt & pepper for about 5 minutes. When the sweet potato and roasted vegetables are soft put them in a food processor or high-speed blender and puree leaving mixture quite chunky. Add in 1 a cup of coconut milk.

Add the stock, bay leaf, and kombu to the onion mixture and heat for about 20 minutes. Add in the roasted vegetable mixture and cook for a few more minutes. Add the vinegar, additional nutmeg, ginger and cinnamon 5 minutes before serving. Garnish with fennel prawns, freshly grated pepper, coconut, or orange zest. Enjoy!!