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root vegetable soup in a white bowl on a beige cloth with a bowl of herbs in the background.
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5 from 6 votes

Winter Root Vegetable Soup

Perfect for cold frosty days, this root vegetable soup is hearty and warming and full of flavor. Vegan, gluten free and whole 30 compliant, it's packed with tasty ingredients!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Lunch, Main Dish, Soup
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 servings
Calories: 269kcal
Author: Claire

Equipment

Ingredients

  • 1 tablespoon olive oil
  • ½ white onion finely diced
  • 1 garlic clove minced or finely diced
  • 3 carrots peeled, diced
  • 1 parsnip peeled, diced
  • ½ butternut squash peeled, diced
  • 1 sweet potato peeled, diced
  • 2.5 cups vegetable stock
  • 1 cup coconut milk
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 bay leaf
  • pinch salt
  • pinch black pepper optional
  • parsley finely diced, to garnish

Instructions

  • Add the onion, garlic and bay leaf to a large pot and fry in olive oil on a low heat for 4-5 minutes or until the onion has softened.
  • Transfer the sweet potato, carrots, parsnip and butternut squash to the pot. Cook for 4-5 minutes.
  • Pour in the vegetable stock and bring to a boil. Reduce the heat, and pour in the coconut milk and sprinkle in the herbs. Cook on a very light simmer for 25-30 minutes.
  • Take off the heat, remove the bay leaf, and use an immersion blender to blend.
  • Ladle into your bowls, season with salt and black pepper (if using) and sprinkle on parsley. Serve immediately and enjoy!

Notes

  • Dice the vegetables into roughly similar sizes for an even cook time, but don't worry about them being perfectly sized as they will be blended.
  • Use dried herbs (at a lesser quantity) if you don't have fresh to hand.
  • If you don't have an immersion blender, you can transfer batches to a food processor and blend that way.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list

All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic, which scores 2, although it states that small amounts are usually well tolerated.
  • black pepper, which scores 2.
  • vegetable stock - branded products are not rated on the SIGHI list.

Nutrition

Calories: 269kcal | Carbohydrates: 52g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 878mg | Potassium: 1121mg | Fiber: 10g | Sugar: 16g | Vitamin A: 34617IU | Vitamin C: 43mg | Calcium: 167mg | Iron: 2mg