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Roasted Root Vegetable Soup

Cold days call for a soup that showcases winter’s bountiful harvest. In-season vegetables such as turnips, carrots, and celery combine with our Winter Spice Seasoning for a warm, filling meal.

Roasted Root Vegetable Soup.jpg


  • 1 cup (120 g) carrots, rough cut
  • 1¼ cup (120 g) turnip, rough cut (rutabaga, parsnips, or similar root vegetables can be substituted)
  • ⅓ (25 g) small onion, peeled, rough cut
  • 2 (135 g) celery stalk, rough cut
  • 1 garlic clove
  • 1 Tablespoon Winter Spice Seasoning
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • ½ jalapeño, stemmed
  • 1 lime, zested, peeled
  • 3 cups (720 ml) vegetable broth
  • 2 (225 g) Roma tomatoes
  • 1 cup (15 g) kale
  • ½ (15 g) fresh cilantro leaves, rinsed
  • 1 can (410 g) hominy, or chickpeas, drained, rinsed
  • salt and pepper, to taste


  1. Preheat oven to 425°F.
  2. Combine carrot, turnip, onion, celery, jalapeno, garlic, Winter Spice Seasoning, and oil together in a mixing bowl and toss to coat.
  3. Spread out evenly on a foil lined sheet tray and bake 30 to 40 minutes. Once roasted, reserve 1 cup and set aside.
  4. Place stock, remaining roasted vegetables, lime, lime zest, and ½ can of hominy into the Vitamix container and secure the lid.
  5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 6 minutes.
  6. Remove lid and add tomatoes, kale, cilantro, remaining ½ can hominy, and 1 cup roasted vegetables to the container. Secure the lid.
  7. Start the blender on its lowest speed, then increase to Variable 3 and blend for an additional 5 seconds to incorporate.

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