Spicy Roasted Root Vegetable Soup
By Paleo Plan
Yield 4 servings
As the weather gets cooler, warming soups become a staple on the menu. This vegetable soup recipe is made with hearty root vegetables that are roasted to bring out their sweetness, plus the perfect amount of spice. It’s a filling addition to a weeknight dinner, or the perfect Paleo-friendly appetizer to serve your guests before the main course. Roasting the veggies brings out their sweet flavor, and the result is a savory, sweet and spicy soup that will become a surefire hit all around.
- 2 medium turnip(s) peeled and diced
- 1 medium parsnip(s) peeled and diced
- 1 medium rutabaga peeled and diced
- 4 tablespoon(s) olive oil
- 1/2 teaspoon(s) cumin
- 4 slice(s) bacon diced
- 1 medium onion(s), yellow sweet, diced
- 2 medium garlic clove(s) minced
- 1/2 teaspoon(s) red pepper flakes crushed
- 4 cup(s) chicken broth preferably homemade
- 2 tablespoon(s) arrowroot powder
- 1 medium onion(s), green chopped for garnish
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper freshly ground to taste
- Preheat oven to 400F.
- Toss the vegetables with olive oil and the cumin. Lay in a single layer on a baking sheet and roast until browned and tender, about 25-30 minutes.
- Add the bacon to a Dutch oven or large pot over medium heat. When crisp, remove from to with a slotted spoon. Add the onions and cook until soft. Add the garlic, crushed red pepper flakes, and roasted vegetables. Whisk the broth with the arrowroot and add it to the pot. Bring to a boil and turn off heat.
- Using either a blender or immersion blender, puree the soup until desired consistency. Stir in the reserved bacon. Heat on low until heated through. Serve topped with green onions if desired.