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Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

This roasted root vegetable soup combines sweet potato, butternut squash, parsnip, carrot, onion, garlic, coconut yogurt, and vegetable stock into a thick vegan bowl. Roasting creates dark, sweet edges before blending, while the coconut yogurt adds body without dairy. Make this roasted root vegetable soup for a chilly night, freeze individual portions, and add fresh crispy vegetable peelings just before serving.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch & Dinner
Cuisine: British
Ingredients Equipment Method

Ingredients
  

  • 1 small sweet potato (peeled weight 350g)
  • 1/2 butternut squash (peeled weight 200g)
  • 1 large parsnip (peeled weight 150g)
  • 1 large carrot (peeled weight 150g)
  • 1 white onion
  • 4 g arlic cloves
  • 2 tbsp + 1 tsp olive oil divided
  • Herbs and spices: ½ tsp mixed herbs, 1/8 – ¼ tsp chilli powder, 1/8 tsp cinnamon
  • 1 tbsp maple syrup
  • 60 g thick coconut yoghurt or coconut cream
  • 650-750 ml vegetable stock
  • Salt and pepper
  • Extra yoghurt
  • 4-6 tbsp Sour Cream and Chive Crunch snacks
  • Chopped fresh chive
  • Bread

Equipment

  • Large roasting tin
  • High-speed blender
  • Lined tray
  • Large saucepan

Method
 

  1. Prepare the Vegetables
    Preheat the oven to 400°F (200°C). Peel and chop the sweet potato, squash, parsnip, and carrot into small, evenly sized cubes. Reserve the vegetable peelings for the crisps.
    Place the chopped vegetables in a roasting tin along with the chopped onion and peeled garlic. Try to keep the pieces similar in size so they cook evenly and the smaller pieces do not burn before the larger ones are tender.
  2. Season and Roast
    Drizzle the vegetables with 2 tablespoons olive oil. Sprinkle with the mixed herbs, chili, cinnamon, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated.
    Spread everything into an even layer, leaving enough space between the vegetables to allow them to roast and brown rather than steam. Roast for 30 minutes, or until the vegetables begin to soften and caramelize around the edges.
  3. Make the Crisps
    While the vegetables roast, place the reserved vegetable peelings on a lined baking tray. Toss them with 1 teaspoon olive oil, salt, and pepper, then spread them into a single layer.
    Roast for 10–15 minutes, checking regularly, until the peelings are crisp and lightly browned. Remove from the oven and set aside.
  4. Add the Maple Syrup
    Once the vegetables have roasted for 30 minutes, drizzle the maple syrup over them. Toss well to coat the vegetables evenly.
    Return the tray to the oven and roast for another 10–15 minutes, or until the vegetables are completely tender, sticky, and lightly caramelized.
  5. Blend the Soup
    Transfer the roasted vegetables to a blender. Add the coconut yogurt and vegetable stock, then blend until completely smooth and creamy.
    Add the stock gradually rather than all at once so you can control the consistency and avoid making the soup too thin.
  6. Heat and Serve
    Pour the blended soup into a large saucepan and warm gently over medium-low heat if needed. If the soup is thicker than you prefer, stir in a small splash of water or additional vegetable stock until it reaches your desired consistency.
    Serve warm with your favorite toppings and fresh bread, finishing with the crispy vegetable peelings for added texture.