Vegan Hearty Root Soup
Warm up with a comforting bowl of Vegan Hearty Root Soup, a wholesome plant-based dish brimming with earthy flavors and vibrant textures. This one-pot wonder is packed with nutrient-rich root vegetables like sweet potatoes, parsnips, and russet potatoes, simmered alongside aromatic thyme, smoked paprika, and a hint of garlic for an irresistible depth of flavor. Optional coconut milk adds a velvety creaminess, while the fresh parsley garnish provides a bright, herby finish. Perfect for cozy weeknights or meal prep, this dairy-free, gluten-free soup comes together in under an hour and offers a satisfying balance of hearty chunks and creamy consistency. Discover a nourishing vegan soup recipe that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, peeled and diced carrots
- 2 medium, peeled and diced parsnips
- 1 large, peeled and cubed sweet potato
- 1 large, peeled and cubed russet potato
- 2 diced celery stalks
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon (or 2-3 sprigs if using fresh) fresh thyme
- 1 teaspoon smoked paprika
- 1 teaspoon (adjust to taste) kosher salt
- 0.5 teaspoons black pepper
- 0.5 cups (optional, for creaminess) coconut milk
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrots, parsnips, sweet potato, russet potato, and celery to the pot, stirring well to coat the vegetables in the oil.
Pour in the vegetable broth and stir in the bay leaf, thyme, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, or until the root vegetables are tender.
For a creamier soup, use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and then return it to the pot.
Stir in the coconut milk (if using) for added creaminess and adjust the seasoning with more salt and pepper to taste.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 5222 mg | 227% | |
| Total Carbohydrate | 311.6 g | 113% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 101.2 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 8042 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
