Roasted Root Veggie Soup

It's a Root Veggie Soup kind of day!

The snow is falling and I'm in the mood to wrap up in a warm blanket. This Roasted Root Veggie Soup does the trick to warm my body and soul on a cold winter day!

One thing that's great about cooking soup is the flexibility for swapping ingredients with what you have on hand or what you like--sometimes I use beets or butternut squash.

This is a vegan soup and is also gluten free. If you’re into animal protein sources, you could add some diced chicken.

Soup is a great way to make a large amount of food with minimal dishes. My husband appreciates this, because I like to cook, and he cleans up after me. If you make this recipe, adjust quantities as you like. It makes a lot and is just as delicious the next day.

Ingredients

Roasted Veggies

• 4-5 large carrots

• 2 parsnips

• 1-2 sweet potatoes or yams

• 1 rutabaga

• 2 Yukon gold potatoes

• Olive oil, Salt, Pepper, Thyme, Cumin

Soup Base

• 3 stalks celery

• 1 small onion (optional)

• 2 cloves garlic, minced

• 1 Tbsp tomato paste

• 1/8 tsp red chili flakes

• 28oz can crushed tomatoes (with basil or fire roasted)

• 2 Tbsp nutritional yeast (optional)

• 2 tsp dried oregano

• 3 cups veggie or chicken broth

• 2-3 cups chopped kale

• 1 can black beans

• 1 can white beans

Directions

1. Preheat oven to 400 degrees and chop the root veggies into bite-sized pieces. Toss them with olive oil, salt, pepper, thyme, cumin, and a dash of cayenne to taste. Roast veggies on a pan for about 35 minutes, or until fork tender.

2. While veggies are roasting, warm 1 tablespoon olive oil in a large pot over medium heat. Add onion and celery; cook 5-7 minutes, stirring occasionally, until slightly softened.

3. Add garlic, tomato paste, and red chili flakes to the pot and cook another minute.

4. Stir in the canned tomatoes, nutritional yeast, and oregano. Bring to a simmer and let cook for about 15 minutes.

5. Add broth, return to a simmer.

6. Add kale and beans to the pot and let cook about 5 minutes until the kale is softened and the beans warmed through.

7. When the roots are done roasting, scoop them into the pot and stir to combine.

8. Season with additional salt and pepper as desired.

Remember to add a pinch of love before serving! Cooking with intention makes everything taste better.