Roasted Root Vegetable Soup

Tagged in: Recipes
Roasted Root Vegetable Soup

Roasted Root Veggie Soup is one of our favorite recipes on the Good Clean Food menu!

Inspired by the amazing Ina Garten, The Barefoot Contessa - This vibrant and robust veggie soup is packed with vitamins A, B, C, and K, minerals and antioxidants. light, cozy and healing, it’s just the thing for days when you’re craving a healthy reset. We love it topped with a dollop of our pistachio mint pesto (Recipe below).



1 lb carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 lbs), peeled and seeded
3 tbs olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbs chopped fresh flat-leaf parsley
3 to 4 cups vegetable broth
Kosher salt and freshly ground black pepper

Serve with a dollop of our Pistachio Mint Pesto! (recipe below)


Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 inch cubes. (The vegetables will shrink while baking, so don't cut them too small.)

Place all the cut egetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a spatula.

Sprinkle with parsley, season to taste.

In a large saucepan, heat 3 cups of veggie stock. Coarsely chop/puree the roasted veggies with the veggie stock in a food processor (or use a handheld blender in the stock pot). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a puree, so add more chicken stock and/or water until it's the consistency you like.


There’s something extra special about this spring-time pesto! It’s absolutely delicious paired with our Roasted Root Veggie Soup! We also love it served with salmon, roasted veggies, pasta, or as a dip for raw veggies!


1/4 cup lemon juice
1 clove garlic
1 cup mint (Or…you could use 1/2 cup mint + 1/2 cup basil)
1.5 cups peas thawed completely
1/2 teaspoon Maldon salt (more to taste)
1/2 cup extra virgin olive oil
1 cups pistachios


Combine all ingredients in a food processor.

Blend until smooth. This will take 3-4 minutes of blending and scraping sides of food processor with a spatula.


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