Roasted Root Vegetable Soup with Quinoa and Local Greens
Root vegetables and hearty kale come together to form a bold, filling, and flavorful soup.
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 sprigs 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
Directions
- 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.
Chef's Notes
- Each ingredient in this recipe brings not only flavor but a unique nutrition profile to the table: plant-based protein from the quinoa; fiber, vitamins, and minerals from the veggies. Each ingredient is loaded with fiber, antioxidants, vitamins, and minerals, especially the rutabaga and kale.
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 sprigs 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
Directions
- 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.
Chef's Notes
- Each ingredient in this recipe brings not only flavor but a unique nutrition profile to the table: plant-based protein from the quinoa; fiber, vitamins, and minerals from the veggies. Each ingredient is loaded with fiber, antioxidants, vitamins, and minerals, especially the rutabaga and kale.
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 sprigs 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
Directions
- 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.
Chef's Notes
- Each ingredient in this recipe brings not only flavor but a unique nutrition profile to the table: plant-based protein from the quinoa; fiber, vitamins, and minerals from the veggies. Each ingredient is loaded with fiber, antioxidants, vitamins, and minerals, especially the rutabaga and kale.