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Root Veggie Soup Recipes

Root Veggie Soup Recipes

Homemade soups are not only flavorful and chock full of health benefits, but they are incredibly simple to make, needing very few ingredients. And bonus, they are gluten-free, relatively low in carbs and high in fiber! Your immersion blender will be the key to creating these creamy and delicious soups, which make a great lunch or dinner option on chilly days. 

Carrot + Parsnip Soup

  • Carrot benefits: rich in vitamin A, carrots are linked to cancer prevention, promote healthier skin,  protect teeth and gums, and lower risk of heart disease.
  • Parsnip benefits: lower diabetes risk, reduce cholesterol, improve digestion, strengthen immune system, and lower blood pressure.

Ingredients:

  • 2 cups chopped carrots
  • 2 cups chopped parsnips
  • 1 cup chopped onions
  • ½ cup chopped celery
  • 3 cups vegetable broth
  • 1 tbsp extra-virgin olive oil
  • 2 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste

 Directions: 

  1. Heat olive oil in large pot over high heat. Add the onions and celery, reducing heat to medium. 
  2. Once onions are translucent, add the carrots, parsnip and vegetable broth and bring to a boil.
  3. Cover and let simmer for 20 minutes or until veggies are soft.
  4. Season with paprika, garlic powder, salt and pepper.
  5. Puree mixture with an immersion blender.
  6. Voila! Garnish with free chives and serve.

 

Sweet Potato Soup

  • Sweet potato benefits: improve collagen production for healthier skin, support healthy immune system, reduce stress, lower risk for certain types of cancer.

 Ingredients:

  • 2 medium sweet potatoes, peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1 tbsp extra-virgin olive oil
  • 1 chopped onion
  • 2 minced garlic cloves 
  • 1 tsp ginger
  • 2 tsp curry paste

 Directions: 

  1. Heat olive oil in large saucepan over high heat. 
  2. Add the onions garlic, ginger and curry paste. 
  3. Cook for 3 minutes, or until onions are translucent, stirring occasionally.
  4. Add sweet potatoes and broth, and bring to a boil.
  5. Reduce heat to medium, cover and simmer for 10 minutes, or until sweet potatoes are soft. 
  6. Puree with an immersion blender.
  7. Top with fresh chives, basil or cilantro and serve.

 

 

Butternut Squash Soup

  • Butternut squash benefits: improve bone health, boost immune system, increase heart health, reduced inflammation. 

 Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 onion
  • 4 cups chicken or vegetable broth
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper to taste

 Directions: 

  1. Preheat oven to 450 degrees.
  2. Drizzle butternut squash and onions with olive oil, season with salt and pepper, and roast for 45 minutes, or until tender.
  3. In a large pot, bring broth to a simmer and add the veggies. 
  4. Puree with an immersion blender.
  5. Top with a drizzle of olive oil and enjoy!