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–+ servings

This cozy vegetable soup starts with caramelized winter root vegetables like parsnips, carrots, and turnips. Roasted on one sheet pan and finished in a single pot, it's creamy, deeply flavorful, and perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American, Fall
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium parsnips, peeled and diced
  • 3 medium carrots, peeled and sliced
  • 2 small turnips, peeled and diced
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled
  • 3 tbsp olive oil, divided
  • 1.5 tsp fine sea salt, divided
  • 0.5 tsp black pepper
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 0.25 tsp nutmeg or smoked paprika (optional)
  • 4 cups low-sodium vegetable stock
  • 1.5 cups water, as needed
  • 2 tsp lemon juice or apple cider vinegar
  • coconut cream or plant-based yogurt, for serving (optional)
  • fresh thyme, parsley, or chives for garnish
  • croutons, toasted seeds, or crusty bread for serving

Equipment

  • Rimmed baking sheet
  • soup pot or Dutch oven (4–6 qt)
  • immersion blender or countertop blender
  • parchment paper
  • chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Peel and chop the parsnips, carrots, turnips, onion, and garlic.
  2. Spread chopped vegetables, onion, and garlic on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, season with 1 tsp salt, pepper, thyme, and optional spices. Toss to coat.
  3. Roast for 25–30 minutes, stirring halfway through, until vegetables are golden and tender.
  4. In a soup pot, warm remaining 1 tbsp olive oil. Add roasted vegetables and stir for 1–2 minutes.
  5. Add vegetable stock and 1 cup water. Bring to a simmer and cook for 10–15 minutes.
  6. Turn off heat. Blend soup with an immersion or countertop blender until smooth. Add water to adjust thickness as needed.
  7. Stir in remaining salt and lemon juice or vinegar. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with coconut cream, herbs, and crunchy toppings of choice.

Nutrition

Calories: 195kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 540mgPotassium: 870mgFiber: 6gSugar: 9gVitamin A: 13400IUVitamin C: 28mgCalcium: 85mgIron: 1.4mg

Notes

Make ahead by roasting the vegetables in advance. Soup thickens as it rests — thin with extra broth if needed. Customize with lentils or beans, and garnish with coconut cream, croutons, or herbs. Freezes beautifully up to 3 months.

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