Roasted Root Soup
Use organic ingredients when possible
Serves: 6
  • - 2 tbsp coconut oil
  • - 3 -4 small turnips (ends trimmed, peeled and 1 inch cubed)
  • - 1-2 sweet potatoes (1 inch cubed)
  • - 1 tsp maple syrup
  • - 3 leeks (dark green tips removed, sliced)
  • - 1 head of garlic (10-12 cloves) roughly chopped
  • - 3 white potatoes (cubed)
  • - ½ c hemp seeds
  • - 1 tbsp of Dijon mustard
  • - 5 cups filtered water
  • - sea salt and pepper
  1. Preheat oven to 375 F and line baking sheet with parchment paper
  2. In a big bowl, mix cubed turnips and sweet potatoes with 1 tbsp coconut oil, maple syrup and a few pinches of salt. Pour onto baking sheet into single layer evenly spaced.
  3. Bake for 25 minutes stirring at the half way mark to ensure even browning.
  4. Meanwhile, in large soup pot, heat remaining tbsp of coconut oil on med/high and add leeks, sautéing for 2-3 minutes
  5. Add chopped garlic, stir and cook for 1-2 minutes
  6. Add cubed white potatoes and water and bring to a boil.
  7. Once boiling, reduce heat to simmer, cover pot and cook until potatoes are tender (about 20 minutes)
  8. When potatoes are cooked, remove from heat (let cool slightly) add hemp seeds, mustard, ½ tsp salt and puree until creamy.
  9. Add baked turnips and sweet potato chunks to creamy soup mixture and stir to combine. Add extra salt and pepper to taste!
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