Everyone loves a hearty Roasted Winter Vegetable Soup… It’s that time of the year down in the southern hemisphere.

It’s been a winter of major storms and cold wintery nights, complete with long days of power outages, so soup seemed like a good meal for our regular “Sunday Arvo Meal Prep”.

It’s always handy to have some soup in the fridge or freezer for those times when you are in a hurry but stil want a delicious, nutritious and hearty meal.

The beauty of this recipe is you can add almost vegetables you want.. and roasting them gives a nice smokey and caramalised flavour to the soup. Make it as thick or watery as you like by adjusting the amount of stock.


Roasted Winter Vegetable Soup

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 4

Roasted Winter Vegetable Soup


  • 2 large onions, cut into eighths
  • 2 large sweet potatoes, peeled and diced into 1 inch pieces
  • 2 parsnips peeled and diced into 1 inch pieces
  • 6 carrots, peeled and diced into 1 inch pieces
  • 3 celery sticks cut into 2 inch lengths
  • 1 head of garlic, cloves peeled
  • 4 tbsp coconut oil
  • 6 cups chicken stock or Vegetable stock (if Vegetarian or vegan)
  • 3 tbsp rice maple syrup
  • sea salt and pepper to taste*optional- plain Greek yogurt, for garnish (if eating dairy)


  1. Preheat the oven to 218 degrees C (425 degrees F)
  2. Distribute the onions, garlic, sweet potatoes and carrots evenly on a baking tray ensuring there is space between the veggies
  3. Drizzle the vegetables with coconut oil.
  4. Season GENEROUSLY with sea salt and pepper.
  5. Roast for 25-35 minutes until vegetables are tender, flipping once, halfway through cooking.
  6. When the veggies have roasted, transfer them into a large pot on the stove top. Add just enough chicken stock to cover the veggies by 1 inch.
  7. Put the lid on and bring the liquid to a boil. Reduce the heat and simmer with the lid cracked for 10 minutes.
  8. Puree the soup with either an immersion stick blender, a blender or I use a Nutribullet
  9. Taste and season with sea salt and pepper if needed.
  10. Serve in a bowl with a spoon of plain greek yogurt and parsley to garnish