What's the secret to the deep flavor in this winter vegetable soup?

The deep, rich flavor comes from roasting the garlic, onion, carrots, parsnip, celery, butternut squash, sweet potato, and fennel with fresh sage and olive oil until tender and slightly caramelized before pureeing.

Can I substitute other vegetables in this roasted soup recipe?

Yes, you can swap out some of the listed winter vegetables for others like rutabaga, turnip, or even cauliflower, ensuring they are cut to similar sizes for even roasting.

How do I achieve my preferred thickness for this pureed soup?

Start with 5 cups of vegetable broth when pureeing the roasted vegetables, then gradually add more broth, up to 7 cups, until you reach your desired soup consistency.

What are the recommended garnishes for this vegan soup?

Garnish your reheated soup with chopped flat leaf parsley, toasted pine nuts, and a drizzle of aged balsamic vinegar for enhanced flavor and texture.

How should I store leftover Roasted Winter Vegetable Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes exceptionally well for up to 3 months.

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Roasted Winter Vegetable Soup
[Vegan]

CE By: Cathy Elton

Author Bio

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came... Read More

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A warm bowl of creamy, light orange Roasted Winter Vegetable Soup, garnished with fresh green parsley, golden toasted pine nuts, and a dark drizzle of balsamic vinegar.

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Roasted Winter Vegetable Soup [Vegan]

Dairy Free

In a nutshell, this soup involved chopping a bunch of winter vegetables, throwing them in the oven with some olive oil, and then pureeing the whole thing with stock. Don’t forego the garnishes suggested here. The addition of pine nuts, parsley and balsamic vinegar took it to another level. If... Read More

Ingredients You Need for Roasted Winter Vegetable Soup [Vegan]

3 cloves garlic, peeled and left whole
1 medium onion, roughly chopped
2 carrots, thickly sliced
1 parsnip, thickly sliced
1 large stalk celery, thickly sliced
½ small butternut squash, peeled and cubed (about 2 cups)
1 medium sweet potato, peeled and cubed
½ small fennel bulb, trimmed and cubed
10 whole fresh sage leaves
2 T. extra virgin olive oil
Salt and freshly ground black pepper to taste
5-7 cups vegetable broth (use gluten-free broth if you are gluten-sensitive)
Chopped flat leaf parsley, for garnish
Toasted pine nuts, for garnish
Aged balsamic vinegar, for garnish

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How to Prepare Roasted Winter Vegetable Soup [Vegan]

Place the garlic, vegetables, sage and olive oil in a large roasting pan and stir to mix.
Sprinkle with salt and pepper.
Roast at 400 degrees for 35 minutes, turning once.
Puree with stock in a food processor or blender. (The amount of stock you need depends on the amount of vegetables you end up with, so start with 5 cups and add more until you get the thickness you want.) Season with salt and pepper to taste.
Reheat and serve, garnishing with pine nuts, parsley and a drizzle of balsamic vinegar.

Notes

Feel free to vary the vegetables here – for instance, you could use celery root, turnips and cauliflower in place of the celery, fennel and sweet potato. If you want to spice things up, sauté 2 tsp. minced fresh ginger in 2 tsp. olive oil over low heat for two minutes, adding 1 tsp. each of ground cumin and coriander, plus a pinch of cayenne during the last minute. Add this mixture to the food processor when you are pureeing the soup.