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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the diced carrots, parsnips, sweet potato, russet potato, and celery to the pot, stirring well to coat the vegetables in the oil.

Step 5

Pour in the vegetable broth and stir in the bay leaf, thyme, smoked paprika, salt, and black pepper.

Step 6

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.

Step 7

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.

Step 8

Stir in the coconut milk (if using) for added creaminess and adjust the seasoning with more salt and pepper to taste.

Step 9

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.

Nutrition Facts

Serving size	(3438.5g)

Amount per serving	% Daily Value*
Calories	1889.0

Total Fat 57.5g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 11.2g
Cholesterol 9.8mg	0%
Sodium 5221.6mg	0%
Total Carbohydrate 311.6g	0%
Dietary Fiber 52.6g	0%
Total Sugars 101.2g
Protein 46.0g	0%

Vitamin D 0IU	0%
Calcium 730.2mg	0%
Iron 16.2mg	0%
Potassium 8041.8mg	0%

*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.

Source of Calories

Fat: 26.6%

Protein: 9.4%

Carbs: 64.0%