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Updated: Jan 18, 2023

Roasted root vegetable soup makes a delicious and nutritious lunch. Make double and freeze for a rainy day.

Makes approximately 6 servings

Preparation time is approximately 10-15 minutes

Cooking time is approximately 50-60 minutes


4 medium carrots, peeled and sliced 

3 medium parsnips, peeled and sliced

2 onions, peeled and sliced (red or white)

2 garlic cloves, peeled, crushed and chopped

1 sweet potato, peeled and chopped

1 litre of chicken or vegetable stock (gluten free if necessary)

2 tablespoons of olive oil

Salt & pepper

How to make your VEGETABLE soup

  1. Place all prepared vegetables on a baking tray and drizzle with olive oil. Season with salt and pepper and roast in the oven at 200C for 30 mins, turning once.

  2. Add stock to a saucepan and added roasted vegetable. Bring to boil then simmer for 20 mins.

  3. Blend with a hand blender or blitz in a smoothie maker a little at a time.

  4. Sprinkle with grated cheese and / or dried chilli flakes to serve.



This recipe is great for batch cooking!

Pop into a thermos flask and include as part of a packed lunch.

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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