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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.
Roasted Root Vegetable Soup with Quinoa & Local Greens.jpg

Submitted By:

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

Yield:

4 servings (1.2 l)

Total Time:

55 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.2 l)

Total Time:

55 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.2 l)

Total Time:

55 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

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

Ingredients

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

Ingredients

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