Creamy Root Vegetable Soup
Cozy Up with a Dairy-Free, Gluten-Free Fall Favorite
As the weather cools and the leaves turn, there’s nothing more comforting than a bowl of creamy soup. This Creamy Root Vegetable Soup is made without gluten or dairy, yet it has a wonderfully smooth and rich texture that will warm you right up. Packed with hearty carrots, sweet potatoes, parsnips, and potatoes, it’s a nourishing and filling option for fall.
What You’ll Need:
Olive oil, Chopped onion and minced garlic for aromatics, Carrots, parsnips, sweet potatoes, and potatoes for hearty flavors, Gluten-free Vegetable broth for depth, Coconut milk to add creamy richness, Eden Foods Rice Flakes, Dried thyme and rosemary for warm, earthy notes, Salt, pepper, and optional fresh parsley or chili crisp for garnishing
Sauté the Aromatics
Begin by heating olive oil in a large pot and sautéing the onion and garlic until soft and fragrant.
Add the Root Vegetables
Stir in the chopped carrots, parsnips, sweet potatoes, and potatoes, allowing them to cook and caramelize for added sweetness.
Simmer the Soup
Pour in vegetable broth and add the thyme and rosemary. Bring to a boil, then reduce the heat, cover, and simmer until the vegetables are tender.
Blend for Creaminess
Use an immersion blender or a regular blender to blend the soup until silky smooth.
Thicken with Rice Flakes
Return the soup to low heat and add Eden Foods Rice Flakes for an extra creamy, thick texture. Cook for a few more minutes, blending again if needed.
Finish with Coconut Milk
Stir in the coconut milk and season to taste. Ladle into bowls and garnish with parsley, a drizzle of coconut cream, and/or chili crisp for a hint of spice.
Whether you’re curled up with a book or sharing a meal with friends, this gluten-free, dairy-free soup is bound to become a go-to for chilly fall nights. Enjoy the comfort of a creamy soup that’s as nourishing as it is delicious!
Creamy Root Vegetable Soup
Ingredients
- 1 medium onion , chopped
- 2 cloves garlic , minced
- 2 tbsp olive oil
- 3 medium carrots , peeled and chopped
- 2 parsnips , peeled and chopped
- 2 medium sweet potatoes , peeled and chopped
- 1 large potato , peeled and chopped
- 4 cups vegetable broth
- 1 (14 ounce) can coconut milk, divided
- ½ cup Eden Foods Rice Flakes
- 1 teaspoon dried thyme
- ½ teaspoons dried rosemary
- Salt and pepper to taste
- Fresh parsley , for garnish (optional)
- Chili Crisp. For garnish (optional)
Instructions
Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
Add the Root Vegetables:
- Stir in the carrots, parsnips, sweet potatoes, and regular potato. Cook for another 5 minutes, allowing the vegetables to slightly caramelize.
Simmer the Soup:
- Pour in the vegetable broth and add the thyme and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the root vegetables are tender.
Blend the Soup:
- Using an immersion blender (or transferring in batches to a regular blender), blend the soup until smooth and creamy.
Thicken with Rice Flakes:
- Return the blended soup to low heat. Stir in the Eden Foods Rice Flakes and cook for another 5 minutes, blend again, and continue to cook until desired thickeness.
Finish with Coconut Milk:
- Spoon off the cream from the top of the coconut milk and reserve for serving. Stir in the rest of the coconut milk, mixing well, and season with salt and pepper to taste. Let it simmer for a couple more minutes.
- Ladle the soup into bowls and garnish with reserved coconut cream, chili crisp, and fresh parsley if desired. Serve warm.
Nutrition
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