Roasted Root Vegetable Soup
Cold days call for a soup that showcases seasonal produce. Vegetables such as turnips, carrots, and celery combine with fresh ginger for a warm and filling soup that's full of texture and flavor.
Ingredients
- 2 medium (180 g) carrots, cut into 1" chunks
- 1 medium (120 g) turnip [or parsnip, rutabaga], cut into 1" chunks
- 1 small (110 g) yellow onion, peeled, cut into 1" chunks
- 1 (70 g) celery stalk, cut into 1" chunks
- ½ (10 g) jalapeño, stemmed
- 2 garlic clove, peeled
- 1 piece (5 g) fresh ginger root, 1/4" slice
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- 3 cups (720 ml) vegetable stock
- 2 (120 g) roma tomatoes
- 3 cups (50 g) kale, stemmed, roughly chopped
- ½ bunch (10 g) fresh cilantro leaves, leaves only
- 1 can (255 g) chickpeas, drained, rinsed, divided use
Directions
- Preheat oven to 425°F. Combine carrot, turnip, onion, celery, jalapeno, garlic, ginger, salt, pepper and oil together in a medium mixing bowl and toss to combine.
- Spread out evenly on a parchment or foil lined sheet tray and roast for 20-30 minutes. Once vegetables are tender, set aside 1 full cup for later use.
- Add remaining vegetables to the Vitamix container along with the tomatoes, vegetable stock and half the can of chickpeas. 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.
- Lower the machine to Variable 3. Remove lid plug. Add kale, cilantro, and the remaining chickpeas and vegetables through lid plug opening. Blend for 20-30 seconds until ingredients are lightly chopped and incorporated.
Chef's Notes
This soup utilizes your Vitamix in several ways - first for creating a smooth, creamy base for your soup, then to pulse in small chunks of ingredients for little pops of flavor and texture.
Ingredients
- 2 medium (180 g) carrots, cut into 1" chunks
- 1 medium (120 g) turnip [or parsnip, rutabaga], cut into 1" chunks
- 1 small (110 g) yellow onion, peeled, cut into 1" chunks
- 1 (70 g) celery stalk, cut into 1" chunks
- ½ (10 g) jalapeño, stemmed
- 2 garlic clove, peeled
- 1 piece (5 g) fresh ginger root, 1/4" slice
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- 3 cups (720 ml) vegetable stock
- 2 (120 g) roma tomatoes
- 3 cups (50 g) kale, stemmed, roughly chopped
- ½ bunch (10 g) fresh cilantro leaves, leaves only
- 1 can (255 g) chickpeas, drained, rinsed, divided use
Directions
- Preheat oven to 425°F. Combine carrot, turnip, onion, celery, jalapeno, garlic, ginger, salt, pepper and oil together in a medium mixing bowl and toss to combine.
- Spread out evenly on a parchment or foil lined sheet tray and roast for 20-30 minutes. Once vegetables are tender, set aside 1 full cup for later use.
- Add remaining vegetables to the Vitamix container along with the tomatoes, vegetable stock and half the can of chickpeas. 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.
- Lower the machine to Variable 3. Remove lid plug. Add kale, cilantro, and the remaining chickpeas and vegetables through lid plug opening. Blend for 20-30 seconds until ingredients are lightly chopped and incorporated.
Chef's Notes
This soup utilizes your Vitamix in several ways - first for creating a smooth, creamy base for your soup, then to pulse in small chunks of ingredients for little pops of flavor and texture.
Ingredients
- 2 medium (180 g) carrots, cut into 1" chunks
- 1 medium (120 g) turnip [or parsnip, rutabaga], cut into 1" chunks
- 1 small (110 g) yellow onion, peeled, cut into 1" chunks
- 1 (70 g) celery stalk, cut into 1" chunks
- ½ (10 g) jalapeño, stemmed
- 2 garlic clove, peeled
- 1 piece (5 g) fresh ginger root, 1/4" slice
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- 3 cups (720 ml) vegetable stock
- 2 (120 g) roma tomatoes
- 3 cups (50 g) kale, stemmed, roughly chopped
- ½ bunch (10 g) fresh cilantro leaves, leaves only
- 1 (255 g) (1) 16 oz. can chickpeas, drained, rinsed, divided use
Directions
- Preheat oven to 425°F. Combine carrot, turnip, onion, celery, jalapeno, garlic, ginger, salt, pepper and oil together in a medium mixing bowl and toss to combine.
- Spread out evenly on a parchment or foil lined sheet tray and roast for 20-30 minutes. Once vegetables are tender, set aside 1 full cup for later use.
- Add remaining vegetables to the Vitamix container along with the tomatoes, vegetable stock and half the can of chickpeas. 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.
- Remove lid and add kale, cilantro, and the remaining chickpeas and vegetables. Start the blender on its lowest speed, then increase to Variable 3-5 depending on desired consistency. Blend for 20-30 seconds until ingredients are lightly chopped and incorporated.
Chef's Notes
This soup utilizes your Vitamix in several ways - first for creating a smooth, creamy base for your soup, then to pulse in small chunks of ingredients for little pops of flavor and texture.
