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Winter Root Vegetable Soup


Winter Root Vegetable Soup

This combination of winter root vegetables makes us feel fresh, light, and invigorated. It's both grounding and uplifting, which is exactly what we need on these chilly winter days.
Course Soups
Servings 4 people


  • 1 small celeriac peeled & diced (about 4 cups)
  • 1 sweet potato diced (about 2 cups)
  • 2 carrots diced
  • 3 tbsp olive oil divided
  • 1 yellow onion diced
  • 1 clove garlic chopped
  • 2 tbsp chopped fresh rosemary or 1/2 tsp dried
  • 1 tsp sea salt
  • 1 heaping tsp curry powder
  • 1 quart homemade vegetable stock or low-sodium store-bought broth
  • 2 cups loosely packed collard greens tough stems removed & leaves sliced thinnly


  • Preheat over to 425 degrees
  • On a baking sheet, toss celeriac, sweet potato & carrots with 2 tbsps olive oil
  • Spread in a single layer & cover with foil
  • Roast for 25 minutes
  • Remove foil, toss vegetables & roast for 20 minutes, uncovered, or until vegetables are tender when pierced with a fork
  • In a medium pot over medium heat, warm the remaining 1 tbsp oil
  • Cook onion & garlic, stirring, for 7-10 minutes, or until mixture is tender & translucent
  • Stir in rosemary, salt, curry powder & pepper & cook for 2-3 minutes
  • Add roasted vegetables & gently combine
  • Add the stock
  • Increase heat to high & bring to a boil
  • Reduce the heat to medium, add collard greens, cover & simmer for about 10 minutes
  • Ladle into warm bowls, drizzle with olive oil & spoon slowly to savor every morsel!


For more soup inspiration click here to order Soup Cleanse Cookbook by Splendid Spoon founder Nicole Centeno. In addition to the book you receive bonus recipes + gifts. Thrive Naturally is very grateful to the whole Splendid Spoon team for their efforts to share these recipes with THRIVERS!