Roasted Roots and Sage Soup Recipe

Introduction

This Roasted Roots & Sage Soup is a comforting blend of earthy flavors and creamy texture, perfect for chilly days. Roasting the vegetables brings out their natural sweetness, enhanced by fragrant sage and a hint of maple syrup.

Ingredients

• 1 parsnip, peeled and chopped
• 2 carrots, peeled and chopped
• 300g turnip, swede or celeriac, chopped
• 4 garlic cloves, skin left on
• 1 tbsp rapeseed oil, plus ½ tsp
• 1 tsp maple syrup
• ¼ small bunch of sage, leaves picked (4 whole, the rest finely chopped)
• 750ml vegetable stock
• Grating of nutmeg
• 1½ tbsp fat-free yogurt

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan, gas 6). Toss the parsnip, carrots, turnip (or swede/celeriac), and whole garlic cloves with 1 tablespoon of rapeseed oil and season with salt and pepper. Spread evenly on a baking tray.
2. Step 2: Roast the vegetables for 30 minutes until tender. Remove, then toss with the maple syrup and the finely chopped sage. Return to the oven and roast for another 10 minutes until golden and glazed.
3. Step 3: Brush the whole sage leaves with ½ teaspoon of rapeseed oil. Add them to the baking tray during the last 3–4 minutes to crisp up, then remove and set aside.
4. Step 4: Scrape the roasted vegetables into a pan. Squeeze the softened garlic out of their skins and discard the skins. Add the garlic along with the vegetable stock.
5. Step 5: Use a stick blender to blend the soup until very smooth and creamy. Gently bring to a simmer and season with salt, pepper, and a grating of nutmeg.
6. Step 6: Divide the soup between bowls. Serve with a swirl of fat-free yogurt and garnish with the crispy sage leaves.

Tips & Variations

• For a richer flavor, try using a mix of butter and oil for roasting instead of rapeseed oil alone.
• If you prefer a chunkier texture, blend only half the soup and stir in the rest of the roasted vegetables.
• Swap the fat-free yogurt for crème fraîche or sour cream for a creamier finish.
• Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If thickened after storage, add a splash of vegetable stock or water to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other root vegetables in this soup?

Yes, feel free to substitute or add other root vegetables like sweet potatoes, parsnips, or even potatoes to customize the flavor and texture.

Do I have to peel the garlic before roasting?

No, roasting garlic with the skin on softens it and mellows its flavor. Simply squeeze the roasted garlic out of the skins before blending the soup.

Roasted Roots and Sage Soup Recipe

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★★★★★

4.9 from 59 reviews

• Author: Hailey
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A warm and comforting roasted roots and sage soup featuring tender, caramelized root vegetables blended into a creamy, flavorful broth. Perfect for chilly days, this soup combines parsnips, carrots, and turnip with aromatic garlic and sage, enhanced with a touch of maple syrup and finished with a swirl of fat-free yogurt for added creaminess and a crispy sage garnish.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 parsnip, peeled and chopped
• 2 carrots, peeled and chopped
• 300g turnip, swede or celeriac, chopped
• 4 garlic cloves, skin left on
• ¼ small bunch of sage, leaves picked (4 whole, the rest finely chopped)

Oils & Sweetener

• 1 tbsp rapeseed oil
• ½ tsp rapeseed oil (for brushing sage leaves)
• 1 tsp maple syrup

Liquids & Dairy

• 750ml vegetable stock
• 1½ tbsp fat-free yogurt

Spices & Seasonings

• Seasoning (salt and pepper) to taste
• Grating of nutmeg

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Instructions

1. Preheat and prepare roots: Heat the oven to 200°C (180°C fan) or Gas Mark 6. Toss the parsnip, carrots, turnip (or swede/celeriac), and whole garlic cloves (skin left on) with 1 tablespoon of rapeseed oil and season with salt and pepper. Spread everything onto a baking tray in a single layer.
2. Roast vegetables: Place the tray in the oven and roast the vegetables for 30 minutes until tender and cooked through.
3. Add maple syrup and sage: Remove the tray and toss the roasted vegetables with 1 teaspoon of maple syrup and the finely chopped sage leaves. Return the tray to the oven and roast for an additional 10 minutes until the vegetables are golden and beautifully glazed.
4. Crisp sage leaves: Brush the 4 whole sage leaves with ½ teaspoon of rapeseed oil. Add them to the baking tray during the last 3 to 4 minutes of roasting to crisp them up. Once crisp, remove the sage leaves from the oven and set aside for garnish.
5. Blend soup: Transfer the roasted vegetables and garlic (squeeze the softened garlic out of the skins, discarding the skins) into a pan. Add the vegetable stock and use a stick blender to blend the mixture until very smooth and creamy.
6. Simmer and season: Bring the blended soup to a gentle simmer over medium heat. Season with salt, freshly ground black pepper, and a grating of nutmeg to taste. Stir well.
7. Serve: Ladle the soup into bowls. Add a swirl of fat-free yogurt on top and garnish with the crispy sage leaves. Serve immediately and enjoy.

Notes

• Make sure to remove the papery skin from the garlic after roasting to avoid bitterness.
• Maple syrup adds a slight sweetness that balances the earthiness of the root vegetables.
• You can substitute the vegetable stock with chicken stock if preferred.
• For a vegan version, omit the yogurt or use a plant-based alternative.
• The soup stores well in the fridge for up to 3 days and can be frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting
• Cuisine: British

Keywords: roasted root vegetable soup, sage soup, creamy vegetable soup, healthy roast soup, autumn soup recipe