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
- 240 g (1¾ cup) 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) sprigs fresh thyme leaves
- (2 Tablespoons) extra virgin olive oil, optional
- 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
- 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.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soups program and allow the machine to complete the programmed cycle.
- 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
- 240 g (1¾ cup) 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) sprigs fresh thyme leaves
- (2 Tablespoons) extra virgin olive oil, optional
- 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
- 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.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soups program and allow the machine to complete the programmed cycle.
- 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
- 240 g (1¾ cup) 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) sprigs fresh thyme leaves
- (2 Tablespoons) extra virgin olive oil, optional
- 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
- 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.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds; or select the Hot Soups program and allow the machine to complete the programmed cycle.
- 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.