Creamy mixed roots soup

I don’t know many people who would want to stand over the stove for an hour after a long day at work. Even though I love cooking normally, by mid-week I’m normally feeling a bit lazy. So soup can be a bit of a life-saver for all you tired/over-worked people. It is easy to cook, low effort and you may even save energy on chewing…lol.

This mixed roots soup is probably one of my favourite quick recipes. You simply dice all the vegetables and throw them into a pot, season and blend. The result is this heartwarming, healthy and delicious dish.

Not to mention this soup tastes even better the next day so you can cook yourself a large pot to make up 2-3 meals for the following days.

Creamy mixed roots soup

Lets begin…

Peel the potatoes, sweet potatoes, carrots and red onion. Chop them into 2cm cubes.

Halve the cherry tomatoes. You can also use regular tomatoes, but the cherry ones are going to give the soup more sweetness.

Creamy mixed roots soup

Heat the olive oil in a large pot. Add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.

Add all the diced vegetables and pour on 800ml hot water. Cook and stir until the water is boiling. Add the fresh parsley, paprika powder and dried thyme.

Creamy mixed roots soup

Reduce heat to medium-low, cover and simmer for 20 minutes.

Add salt and pepper for taste, simmer on low for another 10 minutes, stirring a couple times. Then blend the soup with a hand blender.

Creamy mixed roots soup

You can serve the soup right away, but you can also enhance the flavour by topping with a spoonful of vegan yogurt, toasted bread and garnishing with the fresh drill. This soup also tastes wonderful when cold like gazpacho. It is a sweet, delightful and tasty meal for every season.

Please also check out my other soup recipes.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

Creamy mixed roots soup
Creamy mixed roots soup

Difficulty: Easy

Serves: 2-3

Prep.: 5 mins | Cook: 30 mins

Ingredients:

Soup

  • 2 small potatoes (around 350g), diced
  • 1 sweet potato (around 250g), diced
  • 12-14 cherry tomatoes (around 200g), diced
  • 2 small carrots (around 250g), diced
  • 1 red onion (around 150g), diced
  • 1 clove garlic, minced
  • 1/2 tsp paprika powder
  • 1/2 tsp dried thyme
  • 15g parsley, roughly chopped
  • Handful of dill, roughly chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • Pinch of black pepper
  • 800ml Hot water

Topping (optional)

  • 10g fresh dill, finely chopped
  • 2-3 tbsp vegan yogurt
  • 1 toasted bread, roughly crumbled
Share it:
Instructions:
  1. Heat the olive oil in a large pot. Add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
  2. Add all the diced vegetables and pour on 800ml hot water.
  3. Cook and stir until the water is boiling, add the fresh parsley, paprika powder and dried thyme.
  4. Reduce heat to medium-low, cover and simmer for 20 minutes.
  5. Add salt and pepper for taste, simmer on low for another 10 minutes, stirring a couple times.
  6. Blend the soup with a hand blender.
  7. Serve with vegan yogurt, toasted bread and garnish with dill or allow to cool fully and serve cold like gazpacho.
You may also like
Kale tofu mushroom quinoa featured
Kale, tofu, mushroom and quinoa protein bowl
Simple rilled-fennel with lemon juice
Simple grilled fennel with lemon juice
Quinoa tabbouleh
Quinoa tabbouleh
Leave a Comments

Leave a Reply

avatar
  Subscribe  
Notify of