Roasted Root Vegetable Soup (Vegan Gluten-Free)
This warming cosy and thick Roasted Root Vegetable Soup is packed with goodness and you can make it with any vegetables you have around. It is hearty, wholesome, naturally vegan, gluten-free and nut-free.
Soup season is definitely here and one thing I love about the cooler months is the feeling of being able to warm up with a big bowl of soup. This one feels like a hug in a bowl as it’s packed with cosy spices, wholesome vegetables and while it’s creamy it’s not made with cream. Meaning it’s lighter, more delicate and just as comforting.
Why will I love this soup?
This soup is a real family favourite for a few reasons. It’s:
- Cosy, comforting, warming and nostalgic
- Thick, creamy and hearty
- Made with simple ingredients
- Low waste
- Cheap to make and highly versatile
- Packed with good-for-you ingredients
- Naturally vegan, gluten-free and nut-free
- Quick and easy to make
- Great for meal prep
- Delicious for lunches and dinners
If you already love the sound of this soup, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
This is what goes into this delicious veggie soup and please see below for the swaps and other suggestions section:
- Sweet potato: for thickness, creaminess and goodness. Peel and chop this to add to the dish.
- Butternut squash: or pumpkin (if you still have some leftover from Halloween), this is peeled and chopped up, too.
- Parsnip: this adds so much sweetness, I just love parsnip in soups.
- Carrot: this colour and sweetness to the soup.
- Onion: I use white onion for the colour but red onion, a few spring onions or shallots will also be great.
- Garlic: fresh is best for the richest flavour. Pop these into the roasting dish with all the other ingredients.
- Olive oil: for roasting the vegetables.
- Flavour: this mix is so good with all the veggies. I use mixed herbs, chilli powder and cinnamon. The cinnamon may seem odd but the sweetness works so well with the parsnips, earthy vegetables and the maple syrup.
- Maple syrup: to make this soup really delicious. Other syrups like agave or vegan honey can be used, too.
- Salt and pepper: for seasoning.
- Thick coconut yoghurt: instead of cream, I love to blend in some thick, creamy Cocos Coconut yoghurt into the soup. It adds richness, and also a boost of gut healthy ingredients.
- Vegetable stock: make sure the stock or broth is vegan and you can also use bouillon powder which is very similar.
As for serving this soup, I like to add:
- More yoghurt: as above, the thick and creamy yoghurt is best.
- Sour cream and chive crunch snacks: these are from Natures Heart and they are so delicious. They are a roasted mix of beans, legumes and peas (so they are nut-free) with sour cream and chive natural flavourings and they add a lovely crunch on top.
- Fresh chive: or other herbs like coriander, parsley or rosemary.
- Bread: your favourite bread will work wonders alongside this soup. If you want to make your own, try my Gluten-Free Vegan Buckwheat Bread or my Seedy Wholemeal Soda Bread. Or I love this with my Pumpkin Flatbreads.
- Homemade vegetable peel crisps: these are a great way to make this soup low or zero waste. Wash the vegetables, peel them and then save the peels. Toss these with some oil and then bake till crispy and crunchy.
How do I make this vegetable soup?
This veggie soup is really easy to make in a few steps:
- Peel and chop up all the veggies to a similar size: and add to a large roasting tin.
- Toss with the herbs, spices and olive oil: and roast for 30 minutes.
- Meanwhile, toss the peels with oil: and roast till crispy.
- Now drizzle over the maple syrup: and roast for a further 10-15 minutes.
- Add all the roasted veg (and any liquid) to a blender: with the yoghurt and stock.
- Blend till really creamy: add more liquid as needed.
- Warm back up and serve: topped with your favourite things and some bread.
Is this nut-free and gluten-free?
Yes this is nut-free and gluten-free, just check that your yoghurt and stock do not contain nuts or gluten.
How long will this last?
Once made, enjoy this straight away or keep in the fridge, once cool, in a sealed container for 2-3 days. You can also freeze the soup for up to 1 month, allowing it to defrost at room temperature before warming back up on the hob or in the microwave.
Can I use other vegetables?
This soup is an any-veg-goes kind of meal which makes it low-waste and great for using up what you have leftover. Other root vegetables you can use include swede, turnips, white potatoes, white sweet potatoes, radish or celeriac. And for other vegetables, you can add in courgette, pepper or cauliflower, too.
I love soup and cosy meals, what else can I make?
I hope you are going to love this cosy Roasted Root Vegetable Soup and for more warming ideas, how about my:
- Hassleback Squash with Herby Tahini
- Parsnip Gnocchi with Chestnuts and Kale
- Aubergine Chickpea and Tomato Harissa Stew
- Pumpkin and Kidney Bean Chilli
- Peanut Chickpea and Cauliflower Curry
Roasted Root Vegetable Soup
This warming cosy and thick Roasted Root Vegetable Soup is packed with goodness and you can make it with any vegetables you have around. It is hearty, wholesome, naturally vegan, gluten-free and nut-free.
Ingredients
For the Soup:
- 1 small sweet potato, (peeled weight 350g)
- ½ butternut squash, (peeled weight 200g)
- 1 large parsnip, (peeled weight 150g)
- 1 large carrot, (peeled weight 150g)
- 1 white onion
- 4 garlic 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
- 60g thick coconut yoghurt, or coconut cream
- 650-750ml vegetable stock
- Salt and pepper
To Serve:
- Extra yoghurt
- 4-6 tbsp Sour Cream and Chive Crunch snacks
- Chopped fresh chive
- Bread
Instructions
- Preheat the oven to 180Fan/200*C and wash all the vegetables. Peel them now and save the peelings for crisps to make later. Chop the sweet potato, squash, parsnip and carrot into small cubes and add to a roasting tin. Chop the onion and peel the garlic and add to the vegetables. Pour over 2 tbsp olive oil, mixed herbs, chilli, cinnamon, salt and pepper and toss well.
- Roast for 30 minutes, pour over the maple syrup and stir well. Roast for another 10-15 minutes, till sticky and softening.
- Meanwhile, add the peelings to a small bowl with 1 tsp olive oil, salt and pepper. Massage with your hands and lay out on a lined baking tray. Roast for 10-15 minutes, turning them halfway through, till crispy.
- Pour all the roasted vegetables into a blender along with the yoghurt or cream and stock. Blend till really smooth.
- Warm again, if needed, on the hob in a large saucepan. Serve warm topped with more yoghurt, the vegetable peel crisps, the Sour Cream and Chive Crunch Snacks, fresh chive and some bread.
- Allow the soup to cool and keep in a sealed container for 2-3 days in the fridge or in the freezer for up to 1 month. Allow to defrost thoroughly and enjoy warm.
Recommended Products
As a brand ambassador and affiliate, I may earn commission from links.
I look forward to hearing what you think of this Roasted Root Vegetable Soup so please let me know in the comments below and leave a star review above. If you do make this soup, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With roasted veggie soup love x
Skip to Recipe