Roasted Root Vegetable Soup with Quinoa and Local Greens Recipe | Vitamix

Roasted Root Vegetable Soup with Quinoa and Local Greens

Root vegetables and hearty kale come together to form a bold, filling, and flavorful soup.

Total Time55 Minutes 45 Seconds
Yield
4 servings
DifficultyIntermediate

Roasted Root Vegetable Soup with Quinoa and Local Greens

Dietary Interests

Vegan, Vegetarian, Gluten-Free, High Fiber

Manage Preferences

Submitted by

Vitamix

Ingredients

1 ¾ cups 240 g rutabaga, cut into large chunks
¼ small 25 g yellow onion, peeled
1 cup 140 g carrots, cut into large chunks
1 cup 140 g celery stalk, cut into large chunks
1 garlic clove, peeled
3 fresh thyme leaves
2 Tablespoons extra virgin olive oil
3 cups 720 ml vegetable stock
⅛ teaspoon salt, optional
⅛ teaspoon ground black pepper
1 cup 15 g kale
1 cup 150 g quinoa, cooked

1 ¾ cups 240 g rutabaga, cut into large chunks
¼ small 25 g yellow onion, peeled
1 cup 140 g carrots, cut into large chunks
1 cup 140 g celery stalk, cut into large chunks
1 garlic clove, peeled
3 fresh thyme leaves
2 Tablespoons extra virgin olive oil
3 cups 720 ml vegetable stock
⅛ teaspoon salt, optional
⅛ teaspoon ground black pepper
1 cup 15 g kale
1 cup 150 g quinoa, cooked

1 ¾ cups 240 g rutabaga, cut into large chunks
¼ small 25 g yellow onion, peeled
1 cup 140 g carrots, cut into large chunks
1 cup 140 g celery stalk, cut into large chunks
1 garlic clove, peeled
3 fresh thyme leaves
2 Tablespoons extra virgin olive oil
3 cups 720 ml vegetable stock
⅛ teaspoon salt, optional
⅛ teaspoon ground black pepper
1 cup 15 g kale
1 cup 150 g quinoa, cooked

Preheat oven to 400°F (205°C).
Place rutabaga, carrot, onion, celery, garlic, and fresh thyme leaves on a baking sheet and drizzle with the 2 tablespoons of olive oil. Roast in preheated oven for 30 minutes.
Place stock, roasted vegetables, salt, and pepper into the Vitamix container and secure the lid.
Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Stop the machine, add kale and quinoa to the container, and secure the lid. Select Variable 4 and pulse 6 to 8 times to incorporate. Serve immediately.

Preheat oven to 400°F (205°C).
Place rutabaga, carrot, onion, celery, garlic, and fresh thyme leaves on a baking sheet and drizzle with the 2 tablespoons of olive oil. Roast in preheated oven for 30 minutes.
Place stock, roasted vegetables, salt, and pepper into the Vitamix container and secure the lid.
Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Stop the machine, add kale and quinoa to the container, and secure the lid. Select Variable 4 and pulse 6 to 8 times to incorporate. Serve immediately.

Preheat oven to 400°F (205°C).
Place rutabaga, carrot, onion, celery, garlic, and fresh thyme leaves on a baking sheet and drizzle with the 2 tablespoons of olive oil. Roast in preheated oven for 30 minutes.
Place stock, roasted vegetables, salt, and pepper into the Vitamix container and secure the lid.
Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
Stop the machine, add kale and quinoa to the container, and secure the lid. Select Variable 4 and pulse 6 to 8 times to incorporate. Serve immediately.

Refine Your Recipe

Nutrition

Share the Result

Did You Make It?

Rate the Recipe

Share Your Fav Recipes

Create Your Recipe Book

Sign Up Now

Explore Vitamix Products

Performance That Delivers

Shop Now

Image of Blenders

Image of Food Processor

Food Processing

Image of Accessories

Containers & Accessories

Image of Compactor

Compact Food Recycling