Roasted Root Vegetable Soup Base Recipe

Ingredients

2 parsnips, chopped (about 4 cups)

2 TBSP solid cooking fat, melted

1 large sweet potato, chopped (about 4 cups)

1 onion, chopped

4 cloves garlic, minced

1-inch chunk of ginger, peeled and minced

2 cups water

2 TBSP minced fresh thyme

1 tsp sea salt

½ tsp turmeric

⅛ tsp cinnamon

1 TBSP apple cider vinegar

6 cups bone broth

Olive oil and thyme leaves, for garnish (optional)

2 parsnips, chopped (about 4 cups)

2 TBSP (30 ml) solid cooking fat, melted

1 large sweet potato, chopped (about 4 cups)

1 onion, chopped

4 cloves garlic, minced

2.5 cm chunk of ginger, peeled and minced

473 ml water

2 TBSP (30 ml) minced fresh thyme

1 tsp (5 ml) sea salt

½ tsp (2.5 ml) turmeric

⅛ tsp (0.625 ml) cinnamon

1 TBSP (15 ml) apple cider vinegar

6 cups (1422 ml) bone broth

Olive oil and thyme leaves, for garnish (optional)

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Dietary Therapies

AIP

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Recipe PDF

Instructions

Preheat the oven to 425°F (218°C).
Place the parsnips in a large bowl and coat with ⅓ of the cooking fat. Transfer to a large rimmed baking sheet and place in the oven to cook for 20 minutes.
Meanwhile, add the sweet potatoes to the bowl the parsnips were in and coat with another ⅓ of the cooking fat. Set aside while the parsnips cook, when they have been in 20 minutes, remove from the oven, add the sweet potatoes, and toss to combine. Place back in the oven to cook for 25 minutes, or until the vegetables are fork-tender.
Meanwhile place the remaining cooking fat in the bottom of a soup pot on medium heat. When the fat has melted and the pan is hot add the onions, and cook, stirring, until lightly browned, about 7 minutes. Add the garlic and ginger, and cook for another 30 seconds, until fragrant. Set aside.
Add the water, thyme, salt, turmeric, cinnamon, vinegar and onion mixture to a blender and blend on high until fully combined. Pour the mixture back into the soup pot and set aside while the vegetables finish cooking.
When the vegetables are finished cooking, blend them in two batches with the bone broth, adding the blended mixture to the pot with the onion mixture. Stir to combine and either heat to serve or transfer to storage containers.