Liquid Gold

standard October 14, 2012 Leave a response

It was pretty chilly here last weekend. So I was really excited to get a few root veggies this week, along with a ton of greens and corn. I had a few sweet potatoes from last week waiting to be eaten and decided to make a hearty, creamy, nutrient packed bowl of soup. What better way to embrace the crisp, cool temperatures?

Sweet potatoes are loaded with vitamins A, C, K, and B6, as well as calcium, iron, and fiber. Mix them with copper, folate, and potassium-filled turnips and you’ve got a soup that packs quite a nutrition punch. The apples and carrots add sweetness which is balanced by a touch of smoky paprika and cumin. A perfect bowl of fall.

Roasted Vegetable Soup

Serves 3-4.

Print-Friendly Recipe


  • 1/2 yellow onion
  • 1 sweet potato
  • 1 small gala apple
  • 4 small turnips
  • 2 carrots
  • 1 T olive oil
  • salt and pepper
  • 1/2 t paprika
  • 1/2 t cumin
  • 1/2 t thyme
  • 1/4 t sage
  • 4 c vegetable stock


  1. Preheat oven to 375. Line a baking sheet with foil.
  2. Roughly cube onion, potato, apple, and turnips. Spread evenly on baking sheet and drizzle with olive oil, salt and pepper. Toss to coat veggies evenly.
  3. Roast for 30 minutes or until browned and soft. Let cool for 10 minutes.
  4. Place veggies in the bowl of a food processor or blender. Add spices and 2 c vegetable stock. Puree until smooth. Add remaining stock 1/2 c at a time until thinned to desired consistency. Taste for seasoning and adjust as needed.
  5. Serve with crusty bread and a sprinkle of nutritional yeast.

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