Roasted Root Vegetable Soup

Food waste is a massive issue all over the world; on average 30% of your weekly food shop is thrown away! My rule is once the food isn’t offensively smelling or completely decayed it can be used, no matter what the best-by date reads.

This soup is a great way to use up any root vegetables rattling around in the bottom of your fridge. Roasting the vegetables takes a little longer but adds a really smooth velvety texture and rich flavour to the soup.

This soup goes great with my Oat & Seed Loaf as a starter to any meal or my favourite as a post-training or lunchtime meal.

Serves 5.

  • coconut oil
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 6 sprigs fresh rosemary
  • 1/2 medium sweet potato, peeled and cubed
  • 2 large carrots, peeled and cubed
  • 2 medium parsnips, peeled and cubed
  • 1/2 medium turnip, peeled and cubed
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 3 stalks celery, thinly sliced
  • 1.5 litre hot vegetable stock
  • fresh coriander to serve
  1. Heat an oven to 180°C.  Stir 1 tablespoon of melted coconut oil, spices and fresh rosemary through the vegetables and roast in the oven for 20 minutes. 
  2. Melt 2 teaspoons of coconut oil in a large pan over a low heat. Add the onions, celery and garlic to the oil and lightly saute until the onions are translucent.IMG_1761
  3. Stir through the roasted root vegetables. 
  4. Add the stock. Bring to a boil and return to a gentle simmer for about 10 minutes until the vegetables are cooked through.
  5. Use a handheld blender to blend the soup to your preferred consistency.
  6. Garnish with some fresh coriander, seeds or creme fraiche.
Happy cooking,
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