Roast Vegetable Soup (Whole 30)

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Hearty roast vegetable soup is a go-to for the cold winter months. Make a big pot and eat it all week long! 

Whole 30 Roast Vegetable Soup Recipe - inspired by minestrone

Over the past few months I’ve fallen into some really bad eating habits. Lots of take out, lots of carbs, LOTS of chocolate, and not nearly enough vegetables.

So, earlier this fall, I did a round of Whole 30 to get my eating back on track. It only took a few days of hearty kale salads and pan-roast pork chops with grapes before I felt like my old self again.

This roast vegetable soup was my secret weapon to getting though the more difficult days. It was great for lunch, as an extra serving of vegetables with my dinner, or even as a filling snack. This soup was inspired by minestrone, but since pasta and potatoes aren’t allowed on Whole 30 I swapped them out in favor of potatoes. It was a delicious alternative, although a can of white beans would still feel right at home in this soup pot.Whole 30 Roast Vegetable Soup Recipe - inspired by minestrone

One of the things that I love most about roast vegetable soup like this one, is that you can basically use whatever vegetables you have lurking in the depths of your refrigerator. No fennel? Swap in cabbage. Don’t like carrots? Leave them out. Leftover greens from that kale salad I mentioned earlier? Go ahead and throw it into the pot. Really, pretty much anything goes.

For this soup, I also tossed the potatoes, fennel, carrots, and zucchini in a little bit of olive oil, then roasted them in a hot oven just until they started to caramelize around the edges.  This helps concentrate their flavor and give each bowl an extra layer of complexity. I also added a can of fire roasted tomatoes to the pot to add even more smokey, roasted flavor to the recipe.

Roast Vegetable Soup (Whole 30) 3

This roast vegetable soup recipe originally appeared on Food Fanatic, where I contribute original soup recipes.

By on December 13th, 2016

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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6 thoughts on “Roast Vegetable Soup (Whole 30)”

  1. This soup is delicious! I will be making this again and again! I think next time I may add in some chopped spinach at the very end.

    Reply
  2. I seriously love this! I completely agree with you about getting off track really quickly (especially during the holidays), and what a bonus to have leftovers for a delicious, healthy, and easy lunch!

    Reply
    • Beans are definitely a great thing to add if you’re not worried about it being Whole 30 🙂

      Reply
  3. my eating habits have been horrendous, but I love the sound of this soup. we could all definitely use a few more veggies in place of all the holiday goodies floating around

    Reply

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