March 27, 2014

Reverse Roasted Veggie and Apple Soup

I recently made this “backwards” soup recipe as an experiment, hoping it would turn out as delicious as I thought it would, and I’m happy to report it was everything I dreamed of and more!
It’s kind of like a soup in reverse, you cook all the vegetables first and then simply blend away! Fun and easy, this delicious and innovative soup will you keep warm on the cold days, with the hint of apple flavor as sweet reminder of our warmer spring days to come (ahem, spring, wtf are you??).

Try this recipe and let me know how you like it in the comments below!



Reverse Roasted Veggie and Apple Soup [click here to share this soup with the Twitterverse!]


  • 3 carrots, medium dice
  • 2 parsnips, peeled and medium dice
  • 1 sweet potato, medium dice
  • 1 onion, cut into wedges
  • 2-3 garlic cloves
  • 1 apple, medium dice
  • 3 celery, medium dice
  • 1 teaspoon Tamari, a wheat-free soy sauce (optional)
  • Few shakes per tray of dried rosemary and lemon pepper
  • Olive oil
  • Sea salt
  • 4 cups of boiling water


Preheat your oven to 375 degrees.

Make two trays of veggies – one tray of root veggies, and the other: the apple, celery, onion and garlic.

Dice all of the vegetables and coat them with olive oil, rosemary, sea salt and lemon pepper (thyme would also be great).

Put the root vegetable tray in the oven and cook for 15 minutes. Mix the veggies.

Add the second vegetable tray to the oven and cook both trays for 20 minutes.

Boil roughly 4 cups of water on the stove.

Fill your blender halfway with veggies (keeping some aside to use as garnish) and add boiling water to cover. (Also, add the Tamari if you are using it.) Blend, taste and add more salt, pepper and additional water as needed.

Heat the soup on the stove if necessary and garnish with a few of the extra roasted veggies and a perfectly fried egg.


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