Roasted Veggie Soup (GF, DF, Vegan option, Sensory)

As a thank you here my recipe for roasted vegetable soup. It is one of my family’s favorites and is an easy way to get picky children to eat vegetables. It is gluten free, dairy free, and can easily be prepared vegan. My son likes it best if I render bacon first so that is the recipe I am sharing. If you substitute olive oil for the rendered bacon and use vegetable broth, then you are good to go for vegans.

This recipe is based on the roasted vegetable soup recipe in the A Taste of Vitality cookbook which can be found free here. It is an awesome cookbook and no bacon can be found anywhere because it is vegan. My soup is the picky pants sensory and pine nuts are too expensive version of his soup. Enjoy!

This is a time consuming soup to make but well worth the effort. It is easy, just time consuming. The hardest part is combining the proper amount of liquid and vegetable in the blender to get the texture just right for your sensory kid. It is very important that it is not too thick, not to thin, and blended enough so no vegetable can be seen. This is a color neutral soup. We all know white tastes best.

Yield: 8
Author:

Gluten Free Dairy Free Roasted Vegetable Soup

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

Ingredients

Roasted Vegetables
  • 2 medium potatoes cut into 1/2” cubes
  • 1 medium parsnip cut into 1/2” cubes
  • 2 celery stalks cut into 1/4” pieces
  • 1 tablespoon olive oil
  • 1/2 tsp salt
Soup
  • Rendered fat from 5 slices bacon (Vegan option: 2 Tablespoons olive oil)
  • 1 large onion, chopped
  • 1 medium celery root, peeled and chopped
  • 5 stalks celery, cut into 1/4” pieces
  • 3 cups bone broth (Vegan option: Vegetable Broth)
  • 2 teaspoons salt, or to taste. It’s easier to add than subtract
  • 1 cup cashew nuts. I prefer roasted and salted but unroasted works as well.
  • 3 cups water

Instructions

  1. Roast Vegetables. Toss your cut vegetables to roast with the 1 tablespoon of olive oil and place on a baking sheet lined with parchment paper. Roast for about 45 minutes at 425 degrees. Roast until they have softened and browned. Toss the vegetables every 10 minutes to help them from sticking. If you can not fit all the vegetables on your roasted pan without overlapping them then save the leftover raw vegetables for step four.
  2. Render your bacon fat in your soup pot under medium high heat. I do this as my vegetables are roasting. Remove the bacon when it is fully rendered and set aside or eat. You can add it to the soup later if desired. If you are not using bacon fat heat your soup pot and olive oil over medium high heat.
  3. Add onions and celery and sauté for 15 minutes. Add chopped celery root and any raw vegetables you could not fit on your roasting pan and continue to cook another 10 minutes.
  4. While your vegetables are sautéing, blend the 1 cup of cashew nuts with the 3 cups of water. Blend until mixture is smooth and no lumps are present. This will take several minutes.
  5. When the sautéing vegetables are soft, add the broth and cashew cream to the soup pot. Add salt. Add the roasted vegetables when they are done roasting. Bring to a simmer and cook for an additional 15 minutes until cashew cream thickens and all vegetables are soft.
  6. Blend the soup as desired. For a sensory meal the soup will have to be blended to a smooth consistency. I personally prefer my soup half blended and half unblended.