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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.
Roasted Root Vegetable Soup.jpg

Submitted By:

Dietary Interests: Diabetes Friendly , High Fiber , Low Calorie , Mediterranean , Nutritarian , Vegan , Vegetarian

Yield:

4 servings (1.4 l)

Total Time:

51 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

4 servings (1.4 l)

Total Time:

51 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

4 servings (1.4 l)

Total Time:

51 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

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

  1. 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.
  2. 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.
  3. Add remaining vegetables to the Vitamix container along with the tomatoes, vegetable stock and half the can of chickpeas. 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. 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

  1. 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.
  2. 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.
  3. Add remaining vegetables to the Vitamix container along with the tomatoes, vegetable stock and half the can of chickpeas. 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. 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

  1. 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.
  2. 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.
  3. Add remaining vegetables to the Vitamix container along with the tomatoes, vegetable stock and half the can of chickpeas. 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 7 minutes 30 seconds.
  5. 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.