Make Ahead

Easy Root Vegetable and Kale Soup

November  7, 2013

Vegan lunches can -- and should -- be a lot more interesting than bare salads or carrot sticks and hummus. New Veganism columnist Gena Hamshaw will be sharing inspiration for midday meals that stave off both hunger and boredom.

Today: Roast root vegetables. Purée. Heat with stock. Add in kale. The result is so good, you'll need no other seasonings -- unless you want them, of course.

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I know, I know, we were just talking about soup. But really, can one have too many delicious soup options in the fall?

Today’s soup is a variation on a standard staple for me. It’s a simple, blended root vegetable soup (in this case, parsnips and rutabaga) with chopped kale mixed in at the last moment. Almost every week through the fall and winter, I’ll roast whatever root vegetables I have (sweet potato, winter squash, parsnips, celeriac) and then blend them up with vegetable broth (and sometimes a little cashew cream). I heat it all up, then stir in whatever fresh green vegetables are in my fridge.

More: Expand your autumn soup repertoire with these recipes

To make this soup, I roasted about two cups of chopped rutabaga and a cup of chopped parsnip with coconut oil, salt and pepper. When the vegetables were golden and fragrant, I blended them up with four cups of vegetable broth, seasoned to taste, and then transfered them to the stovetop. It’s amazing that something so simple can be so delicious -- no special seasonings necessary (though of course you can add them if you like). When the soup was good and hot, I stirred in two cups of chopped raw kale, which I allow to wilt before serving.

And, oh yeah: a sprinkle of my coconut bacon made a perfect topping.

Photo by Gena Hamshaw

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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See what other Food52 readers are saying.

  • Threemoons
  • dhusseini
  • AlissaK
  • lizaH
  • Sarah Smith
    Sarah Smith
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.


Threemoons November 18, 2013
Thanks so much for the link! I totally need to eat less meat and more soup and this is the ticket. I also happen to have parsnips galore at home, gonna work on this. The coconut bacon is a fantastic grace note.
dhusseini November 12, 2013
The link in the article is broken, but here's a link to recipe (got it through google). I hope I can post links:
Sarah S. November 13, 2013
Thanks for the link!
AlissaK November 9, 2013
Yes, recipe please! Link to the recipe is broken...
lizaH November 8, 2013
Could you fix the link, please? The recipe isn't posted.
Sarah S. November 7, 2013
FYI - The link to the blended root vegetable soup gives an unauthorized 403 error.
AntoniaJames November 7, 2013
Mmmmm. Once again, you've inspired me. Thanks for another great post! ;o)