Vegan - Hearty Root Soup

Recipe by DragonShoes

I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!

Top Review by FabulousBigNiki

I made this once before, and I thought it was VERY bland. It's a good mix of veggies,but I felt it needed a lot more flavor. I tried it again making some changes, and it tastes much better. My changes: I sauteed a few cloves of garlic--minced-- and chopped shallots in olive oil, then added some dry white wine. I used Wolfgang Puck's veggie stock and no water. I also added fresh parsley, rosemary, basil, and 2 bay leaves. Also added chopped celery and shallots to the soup. NOW we're talking good soup!

Ingredients Nutrition


  1. In a large saucepan add all ingredients and bring to a boil.
  2. Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
  3. Add additional water if needed.
  4. When done you can mash a little with the potato masher or eat as is.

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