by Jill Northrup (Naturopathic Medicine graduate, not yet licensed)

Keep warm and eat with the seasons with this delicious, naturopath-approved root veggie soup.

Makes 6 servings:


2 cups diced parsnips, peeled

2 cups diced rutabagas, peeled

2 cups diced turnips

3 cups diced carrots

3 cups diced sweet potatoes

4 tsp olive oil



1/2 yellow onion, diced

2 cloves of garlic minced

1 1/2 tsp fresh thyme

1 tsp chopped fresh rosemary

1 tsp red pepper flakes for extra heat, if desired

2 bay leaves

8-10 cups vegetable stock

1 can of lentils


  1. Preheat oven to 450F. Divide the root veg on two large baking sheets and drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes, flipping vegetables halfway through.
  2. Heat a large pot over medium and add 1 tsp olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, red pepper flakes, salt and pepper. Cook for 5 minutes. Add roasted root vegetables and stir. Add veg stock and bring to a boil, then reduce to a simmer for 10 minutes.
  3. Turn off heat. If desired, blend soup. Strain lentils and stir in. 
Categories: Recipe


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