Walker and I had a date last week at a restaurant we love in Toronto. They have a really great vegetarian menu so I enjoyed a savoury tart that was packed full of root veggies. It got me thinking about making a soup with some of the most flavourful and distinct root veggies I love – rutabaga and parsnips!

Rutabaga and parsnips are often overlooked in recipes but they lend such a flavourful component to any recipe. They make any recipe unforgettable, in my opinion. They are also low in carbs and low in the glycemic index, making them the perfect veggie for those watching their carbs, those with diabetes or blood sugar control issues. 

Soup mission accomplished!

Since this incredibly yummy plant-based soup is packed with carrots, parsnips and rutabaga, you’ve got hundreds of nutrients including vitamin C, B-complex vitamins like folate, minerals such as iron, potassium and countless phytonutrients like carotenoids (amazing for the immune system ).

Once I added the spices including turmeric and cumin, in addition to the coconut milk, I felt really excited to share my new soup creation with you because it’s D-E-L-I-C-I-O-U-S.

If you want to make this a whole meal, you could easily add some chickpeas or quinoa as a source of plant-based protein.

I love making one-pot-meals because it means less dishes to do and the prep is easy-peasy.

Before I get to the recipe, let me share some of the health benefits of this wonderful soup. 

Turmeric is a powerful superfood! Just like my Turmeric Cauliflower Fried Rice, I used New Chapter’s Fermented Turmeric because the nutrients are highly bioavailable due to the fermentation. 

See how amazing turmeric is? It’s the superfood of the century! I love adding turmeric to hot drinks like my turmeric latte. I also make a Turmeric Butternut Squash Soup that’s on repeat in my home. 

This dairy-free soup is next level deliciousness with the addition of coconut milk. Don’t skip this step – it’s 100% worth adding it. I use Cha’s organic coconut milk. It’s the best tasting canned coconut milk I’ve ever had. I love it! It’s Joyous Approved too. 

Okay here’s this wonderful recipe: Root Veggie Turmeric Soup!


Serves 6 to 8

This soup freezes well. I like to use recycled mason jars for the extras. Just make sure you leave about 1.5 inch space at the top of the jar for the soup to expand when it freezes, otherwise the jar will crack when you freeze it. 

For little ones, you can puree this soup with an immersion blender or a high power blender and you’ve got an incredibly nourishing meal for a little one!

Let me know what you think of this amazing soup! Be sure to tag me on instagram #joyoushealth when you make it.

Enjoy friends!

This content was originally published here.