Chunky Root Vegetable Soup (No Tomatoes!)
This soup is so deeply flavourful and is sure to warm you up on a cold day. Packed with lots of hearty root vegetables, it is also easily frozen and reheats perfectly, so make a big batch and eat it whenever you'd like!
Ingredients
- 2-3 parsnips peeled and cut into bite-sized pieces
- 1 medium potato cut into bite-sized pieces
- 1 turnip peeled and cut into bite-sized pieces
- 60 ml (¼ cups) olive oil divided
- 1-2 ribs celery finely diced
- 1 carrot finely diced
- 1 leek finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh sage finely chopped
- 2 tsp fresh thyme finely chopped
- 2 tsp white miso paste
- 10 g (1 tbsp) plain (all-purpose) flour
- 2 litres (8½ cups) vegetable stock
- 2 tbsp soy sauce
- 1 tbsp tahini
- 2 tsp sherry vinegar
- 150 g (4 cups) swiss chard torn from stems and roughly chopped
Instructions
- Preheat oven to 220°C/425°F. Line a baking sheet with parchment paper and add the parsnips, potato and turnip. Drizzle with 1 tbsp of the olive oil and season generously with salt and pepper. Move to the oven and roast until just tender and beginning to brown, about 30 mintues.
- Meanwhile, add the remaining 3 tbsp of olive oil to a large saucepan and set over medium heat. Once shimmering, add the celery, carrot and leek along with a generous pinch of salt. Cook, stirring occasionally, until the vegetables have reduced in size considerably and are beginning to brown around the edges - about 10-15 minutes.
- Add the garlic, sage, thyme, miso paste and a generous grind of black pepper. Cook, stirring constantly, until very fragrant - about 1 minute.
- Sprinkle over the flour and cook, stirring constantly, for about 2 minutes, or until the flour begins to smell nutty and coat the bottom of the pan.
- Pour over the vegetable stock and the soy sauce. Stir to combine and bring to a gentle simmer.
- Add the roasted root vegetables and stir to combine. Taste to adjust for seasoning, adding more salt and pepper where necessary. Allow the soup to simmer for 10 minutes.
- Add the tahini and sherry vinegar and stir to combine. Add the chard and stir to combine. Cook for a few minutes longer, just until the chard is wilted and tender. Taste to adjust for seasoning and serve.
Video
Nutrition
Calories: 225kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 501mg | Potassium: 597mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3541IU | Vitamin C: 32mg | Calcium: 74mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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