Roasted Root Vegetable Creamy Soup
Description
Smooth, rich, and deeply comforting, this velvety soup brings out the natural sweetness of parsnip, Jerusalem artichoke, and celeriac, all slow-roasted to perfection. The roasting process enhances their earthy, nutty, and slightly caramelized flavors, creating a beautifully balanced taste—mildly sweet, slightly smoky, and lusciously creamy. Every spoonful is warm, grounding, and packed with layers of flavor, making it the perfect winter comfort food.
Why is it good for you?
This deeply nourishing, velvety soup is made with slow-roasted parsnip, Jerusalem artichoke, and celeriac, blended into a creamy, comforting bowl of warmth. Finished with a touch of crème fraîche (also available in a vegan version), this soup is rich in earthy flavors and packed with nutrients essential for postpartum recovery. Each ingredient is chosen for its ability to restore energy, support digestion, and replenish vital nutrients after childbirth.
Dietary Restriction
✔Gluten-Free – Made without any gluten-containing ingredients.
✔ Vegetarian – Contains dairy (crème fraîche), but no meat or animal broth.
✔ Vegan Option Available – Can be made with a plant-based alternative to crème fraîche.
✔ Nut-Free – No nuts or nut-based ingredients.
Storage & Re-heating instructions
Storage:
Fridge: store in the fridge for up to 3 days.
Freezer: store in the freezer for up to 1 month.
Reheating:
From the Fridge:
Transfer the desired portion to a saucepan.
Heat over medium-low, stirring occasionally, until warmed through (4-6 minutes).
Enjoy it with a few drops of extra-virgin olive oil and croutons
From the Freezer:
Thaw the soup overnight in the fridge, or use the defrost setting on your microwave.
Follow the stovetop reheating instructions above.