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Roasted Vegetable Soup

Roasted Vegetable Soup

Prep time 20 minutes
Cook time 30 minutes
Ready in 50 minutes
Makes 4-6 servings


  • 2 medium sweet potatoes
  • 2 carrots
  • 1 1/2 cups turnips
  • 2 parsnips
  • 1 medium onion, chopped
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 5 cups low sodium organic vegetable broth
  • 1 cup brussels sprouts, shredded
  • 1/2 cup bosc pear, diced
  • 2 tablespoons walnuts, toasted
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup


1. Preheat oven to 425 degrees.
2. Peel and cut sweet potatoes, carrots, turnips and parsnips into 1/2" pieces.
3. Place in a large bowl and toss with olive oil, thyme, paprika, salt and pepper.
4. Transfer to a parchment paper lined baking sheet, and spread in a single layer. Roast vegetables for 30 minutes or until vegetables are fork tender.
5. Put roasted vegetables in blender and add vegetable broth. You may need to do this in two batches. Blend until pureed. Season to taste with salt and pepper.
Brussel Sprouts Pear Topping
1. In a medium bowl, toss together shredded brussels sprouts, diced bosc pear, walnuts, balsamic vinegar and maple syrup.
To Serve
1. Ladle soup into soup bowls. Top each bowl with a spoonful of Brussels Sprout Pear Topping.


Feel free to use any mix of root vegetables you can find at the store.
Recipe by Jeanette Chen of