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Roasted Root Vegetable Soup with Quinoa and Local Greens

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

Submitted By:

Dietary Interests: Gluten-Free , High Fiber , Vegan , Vegetarian

Yield:

1 ⅕ l (4 servings)

Total Time:

55 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

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

Directions

  1. Preheat oven to 400°F (205°C).
  2. 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.
  3. Place stock, roasted vegetables, salt, and pepper into the Vitamix container and secure the lid.
  4. 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.
  5. 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.