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Roasted Root Vegetable Soup

Cold days call for a soup that showcases seasonal produce. Vegetables such as turnips, carrots, and celery combine with fresh ginger for a warm and filling soup that's full of texture and flavor.

Roasted Root Vegetable Soup.jpg

Ingredients

  • 180 g (2 ) medium carrots, cut into 1" chunks
  • 120 g (1 ) medium turnip, or parsnip, rutabaga, cut into 1" chunks
  • 110 g (1 ) small yellow onion, peeled, cut into 1" chunks
  • 70 g (1 ) celery stalk, cut into 1" chunks
  • 10 g (½ ) jalapeño, stemmed
  • 2 cloves garlic, peeled
  • 5 g (1 piece) fresh ginger root, ¼" slice
  • ½ teaspoon Maldon salt, optional
  • ¼ teaspoon ground black pepper
  • 30 ml (2 Tablespoons) extra virgin olive oil, optional
  • 720 ml (3 cups) vegetable stock
  • 120 g (2 ) medium roma tomatoes, halved
  • 50 g (3 cups) kale, stemmed, roughly chopped
  • 10 g (½ bunch) fresh coriander leaves, leaves only
  • 225 g (1 (16oz.) can) garbanzo beans, drained, rinsed, divided use

Directions

  1. Preheat oven to 220°C (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 30-40 minutes. Once roasted, reserve 1 cup and set aside.
  4. Place stock, remaining roasted vegetables, salt and pepper, ½ can of hominy into the Vitamix container and secure lid.
  5. Select Variable 1 or the Hot Soup program.
  6. Start the machine, slowly increase to its highest speed, blend for 5 minutes 45 seconds or allow machine to complete programmed cycle.
  7. Remove lid and add tomatoes, kale, cilantro, remaining ½ can hominy and 1 cup roasted vegetables to the container. Secure the lid.
  8. Select Variable 1.
  9. Start the machine and blend for an additional 5 seconds to incorporate.

Chef's Notes

Chickpeas can be used in place of hominy, if desired.

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