Andrew Weil Root Vegetable Soup Recipe for Healthy Eating

Root vegetable soup is a timeless classic that never fails to comfort and nourish. Dr.

Andrew Weil’s approach to this hearty dish emphasizes whole, natural ingredients that are packed with nutrients and bursting with flavor. This recipe blends together a medley of earthy root vegetables, fragrant herbs, and warming spices to create a soup that is both satisfying and healthful.

Whether you’re looking for a warming meal on a chilly day or a nutrient-dense dinner to fuel your body, this root vegetable soup offers a perfect balance of taste and wellness. Plus, it’s easy to prepare and wonderfully versatile, making it an ideal addition to your weekly meal rotation.

In this post, I’ll walk you through Dr. Weil’s signature root vegetable soup recipe, sharing tips to elevate the flavors and ideas for variations to suit your taste.

If you love wholesome, plant-based meals, you’ll find this recipe a true delight, along with links to other delicious vegetarian recipes for every occasion.

Why You’ll Love This Recipe

This root vegetable soup is more than just a bowl of warmth—it’s a celebration of wholesome ingredients that promote health and vitality. The combination of carrots, parsnips, sweet potatoes, and celery root provides a natural sweetness and depth, while the aromatic herbs lift the flavor profile beautifully.

Dr. Weil’s recipe is low in calories, high in fiber, and rich in antioxidants, making it perfect for anyone seeking a nutritious yet satisfying meal.

What sets this soup apart is its simplicity and adaptability. You can customize it with whatever root vegetables you have on hand, and it freezes beautifully for convenient meal prep.

It’s vegan-friendly, gluten-free, and packed with anti-inflammatory ingredients that align with Dr. Weil’s philosophy of healing through food.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 1 medium celery root (celeriac), peeled and diced
• 1 medium sweet potato, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Immersion blender or regular blender
• Measuring spoons
• Measuring cups
• Ladle for serving

Instructions

1. Heat the olive oil in your large pot over medium heat until shimmering.
2. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
3. Stir in the minced garlic and cook for another 1 minute until fragrant, taking care not to burn it.
4. Add the diced carrots, parsnips, celery root, and sweet potato to the pot. Stir well to coat the vegetables with the oil and aromatics.
5. Pour in the vegetable broth and add the dried thyme, rosemary, and bay leaf. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 30-40 minutes, or until all the vegetables are tender.
7. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
8. Season with salt and freshly ground black pepper to taste. If the soup is too thick, add a splash of water or broth to reach your desired consistency.
9. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Tips & Variations

Tip: For a richer flavor, roast the root vegetables in the oven with a drizzle of olive oil and herbs before adding them to the soup pot.

Variation: Add a pinch of chilli powder for a gentle kick of heat that complements the sweetness of the root vegetables.

You can also swap out or add other root vegetables such as turnips, rutabagas, or beets depending on what’s in season. For a creamier texture without dairy, stir in a splash of coconut milk or a spoonful of cashew cream.

This soup freezes well, so make a big batch to enjoy throughout the week.

Nutrition Facts

Serving Suggestions

This root vegetable soup is perfect served with a slice of crusty whole-grain bread or a warm, soft roll for dipping. For a complete meal, pair it with a fresh green salad tossed in a light vinaigrette or try it alongside a grain bowl inspired by ancient recipes found in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

If you’re entertaining, serve this soup as the first course before a heartier main dish like a Cheeseless Vegetarian Lasagna Recipe That Tastes Amazing. It’s also a wonderful option for meal prep as it reheats beautifully without losing its texture or flavor.

Conclusion

Dr. Andrew Weil’s root vegetable soup is a nourishing and delicious way to embrace the flavors of seasonal produce while supporting your health.

Its rich combination of earthy vegetables, herbs, and gentle spices makes it a cozy favorite for any day. Not only is it simple to prepare, but it’s also versatile enough to suit many dietary preferences.

Whether you are looking for a vegan, gluten-free, or low-calorie meal, this soup ticks all the boxes.

By making this soup, you’re not just enjoying a tasty dish—you’re also giving your body a boost with nutrient-rich ingredients. For more wholesome recipes that focus on plant-based, healthy eating, be sure to explore our other favorites like A to Z Vegetarian Recipes for Every Meal and Occasion.

So grab your chopping board and get ready to enjoy a bowl of soulful, healing soup today!

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