A homemade roasted vegetable soup which is healthy, packed up with delicious veggies and will serve an army of guests!
THIS ROASTED VEGETABLE SOUP RECIPE IS: GLUTEN FREE, PALEO, PRIMAL, LOW CARB AND WHEAT BELLY FRIENDLY.
HEALTHY ROASTED VEGETABLE SOUP
Let me start off today (before writing about the roasted vegetable soup recipe) by saying that it feels great to be posting up recipes again. The direction for this site has been really nailed down over the last couple weeks as I have been monitoring analytics, learning more about food blogging and understanding more about promoting posts. Every day has been a great learning experience and hopefully all this work will help to build the community!
Back to the business at hand: our delicious recipe du jour. You guys are going to love this roasted vegetable soup recipe. Why? Well, to begin with… it is easy to make. It tastes delicious. It’s good for you. It holds great in the refrigerator. It reheats well. Everyone loves the flavor and so many other reasons. And did I mention that it is really good? It is really good. You’re going to love this recipe.
As a quick sidebar, this is the first recipe (hopefully of many) being posted up here which wasn’t created in my kitchen. This recipe was created in the kitchen of my mother-in-law (Susan) for one of our recent holiday meals. She’s an incredibly talented cook who took meticulous notes while creating this delicious soup. I’m thrilled that she created this soup recipe for the family and has allowed me to share it with you. It is the perfect start to a multi-course meal with a nice depth and balance. I would say that you could serve this dressed up for a fancy meal (as shown in the picture), or dressed down on a Tuesday afternoon for lunch.
QUICK COOKING TIP: Celeriac is more commonly known as celery root. Like fresh fennel (check out our Sweet Fennel Sausage Recipe), celeriac is an ingredient which is used in most home kitchens infrequently. When you are buying celeriac, get one which is firm and has no soft spots. Grocery stores often hold onto these a bit too long because they don’t fly off the shelves. When it’s time to use the celeriac, slice off the top and bottom to create a stable work surface. Peel the bulb by working around the circumference. If available, toss in some lemon water to prevent browning. Although they look a little odd, they taste great!
So let’s get to the roasted vegetable soup recipe:
Final Thoughts on the Healthy Roasted Vegetable Soup Recipe:
If you’re fully paleo, omit the crème fraîche. Not a mushroom lover? Don’t add them in. Looking for some different ideas to put on top of this roasted vegetable soup recipe? Try some crispy shallots with a chive oil. Maybe chop up some green onions and add on some goat cheese crumbles. I bet some roasted pumpkin seeds or roasted pepitas would be delicious too.
As with any recipe that calls for stock, I highly recommend using homemade stock whenever possible. It just tastes so much better. Homemade stock doesn’t have the laundry list of crap added in that store bought has either. Vegetable stock can be made in about an hour (or less if you are using a pressure cooker). It’s worth the extra time!
Again, a big thank you to Susan for doing such a great job with this recipe. Got any questions? Have other roasted vegetable soup recipes that you love? Give us a shout in the comments!