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Roasted Root Vegetable Soup with Brussels Sprout Pear Topping - this velvety smooth soup topped with a cool crisp salad is healthy, delicious and vegan

Roasted Root Vegetable Soup with Brussels Sprout Pear Topping

Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 185 kcal

Ingredients

  • 2 medium sweet potatoes 12 ounces
  • 2 carrots 3.5 ounces
  • 1 1/2 cups turnips 6.4 ounces
  • 2 parsnips 12 ounces
  • 1 medium onion chopped
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 5 cups low sodium organic vegetable broth

Brussels Sprout Pear Topping

  • 1 cup brussels sprouts shredded
  • 1/2 cup bosc pear diced
  • 2 tablespoons walnuts toasted
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup

Instructions

  1. Preheat oven to 425 degrees.

    Peel and cut sweet potatoes, carrots, turnips, parsnips and onion into 1/2" pieces. Place in a large bowl and toss with olive oil, thyme, paprika, salt and pepper. Transfer to a parchment paper lined baking sheet, and spread in a single layer. Roast vegetables for 30 minutes or until vegetables are fork tender. 

    Put roasted vegetables in blender and add vegetable broth. Blend until pureed. You may need to do this in two batches. Season to taste with salt and pepper.

Brussel Sprouts Pear Topping

  1. In a medium bowl, toss together shredded brussels sprouts, diced bosc pear, walnuts, balsamic vinegar and maple syrup.

To Serve

  1. Ladle soup into soup bowls. Top each bowl with a spoonful of Brussels Sprout Pear Topping.

Recipe Notes

Feel free to use any mix of root vegetables you can find at the store.

Nutrition Facts
Roasted Root Vegetable Soup with Brussels Sprout Pear Topping
Amount Per Serving
Calories 185 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 357mg16%
Potassium 440mg13%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 9g10%
Protein 2g4%
Vitamin A 4470IU89%
Vitamin C 31.1mg38%
Calcium 56mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.