One of the items on my fall bucket list was to make soup in batches. This Roasted Root Vegetable Soup is a soup worthy of batch cooking! I made it once to try it and quickly made another batch for the freezer. It is the perfect seasonal soup as it stars root vegetables and a winter green (kale), all of which are in season through the fall and winter. You can throw just about any root vegetable in the soup and its still going to give a great, hearty flavor. I will say up front that the hardest task this soup demands is the actual chopping – especially if you add harder vegetables such as butternut and acorn squash. However, I assure you that it is well worth it & will become a new favorite!
The soup as it is written is perfectly fine for the paleo diet, but if you’re strict paleo don’t add white potatoes. It is naturally gluten-free and can easily be made vegetarian/vegan by using vegetable broth and omitting the meat. I added meat to make it a bit heartier but it is certainly not necessary.
The vegetables I chose were parsnips, turnips, butternut squash, acorn squash, white potatoes, & carrots. You certainly don’t have to have all of those items.
You’ll need to select your root vegetables and cut up 6-7 cups worth. Vegetables should have peeling cut off & be cut to roughly the same size chunks. Unpeel an entire head of garlic (keep pieces whole). Next, spread vegetables and garlic onto baking sheets (or a roasting pan) and roast with oil drizzle in oven at 450 for 20-40 minutes, turning halfway. Roasting time will vary based on the size of your chunks & how spread apart they are (mine took about 25min.) They’re done when they’re soft & cooked through on the inside.
While the vegetables are roasting, you will heat olive oil on the stove and throw in one diced onion. After it cooks a minute or two you’ll add one heaping tbsp. of tomato sauce. Add up to one lb. of meat (ground beef or round/flank steak). Let it cook through together until brown and then add a 28 oz. can of whole (or diced) tomatoes, breaking up with hands or spoon. Add heaping tbsp. Italian seasoning and 1/2 tsp. salt. Turn heat all the way to low and put lid on, allowing flavors to cook together as the vegetables roast – at least 20 minutes + total.
Add 2 heaping cups of kale into pot, allowing it to wilt. (*do not over wilt. Kale should retain bright green flavor.
cook under slightly if freezing soup). Add root vegetables to pot. Add stock and remaining 1/2 tsp of salt and turn heat up. Taste and add pepper & salt as needed. Keep on stove until hot throughout, then serve. –If you’re freezing, you’ll want to transfer soup to jars and allow to cool completely before putting on labeled & dated lids and freezing.
Roasted Root Vegetable Soup
6-7 cups of root vegetables (such as parsnips, turnips, butternut squash, acorn squash, carrots, potatoes, rutabaga)
1 head garlic
1 tsp. sea salt
1 tbsp. tomato sauce
1 28 oz. can whole tomatoes (in juice)
1 heaping tbsp. italian seasoning
1 lb. meat such as ground beef or beef round (optional)
2 cups. stock of choice (pour in slowly & eye amount)
pepper to taste
Preheat oven to 450. Cut up vegetables into chunks & unpeel garlic and evenly spread all onto baking or roasting sheets drizzled with olive oil. Roast for 20-40 minutes (depending on size) until soft throughout, turning once halfway.
While vegetables are roasting, heat oil in a dutch oven. Add diced onion when and meat hot and saute until just beginning to brown, then add tomato paste and stir together. Allow to cook for a minute or so, then add can of tomatoes, tearing into smaller chunks with hand or spoon. Add Italian seasoning and 1/2 tsp. of salt. Bring to a simmer then lower heat to lowest setting, covering and cooking for at least 20 minutes.
Add kale, stir, and allow to wilt. Add roasted vegetables and stock (eyeball amount) and remaining 1/2 tsp of salt and pepper to taste. Turn heat up and keep on stove until heated throughout. Serve.
recipe modified from Simply Recipes. thanks for a great one! (if you post this recipe, please use your own photos, link back, & reword. thanks!)
— UPDATE: I originally thought this recipe was great for freezing, however, the root vegetables break down & become mushy, so I would no longer recommend it.