It is interesting how this season of Fall settles in, at least for me.  I am always very aware of this shift of seasons when the idea of welcoming soup to nourish my body and mind begins to manifest. It is just this “feeling” that starts to take root right around October, just as the leaves start to change and fall down to the earth.  Looking at what is in season I am drawn to lovely root vegi’s that just came from the ground. Now is their time!  Any root vegi that you can think of… potatoes, parsnips, turnips, etc…  Always best to slow roast these beauties for a deep rich flavor.  Simple, delicious soup to celebrate your roots… This sumptuous soup has become our “Best Soup Ever!”  Feel free to swap in other root vegi’s if you like.  So cultivate a grounding experience with the foods that you put into your body and eat for the season.

Be creative and enjoy


Hearty Roasted Root Vegetable Chowder


  • 1 Tble olive oil
  • 1 cup chopped onion
  • 1 Tble minced garlic (I always add more…)
  • ¾ caraway seeds (not a fan, so I didn’t add)
  • 2 cups chopped yam/sweet potato
  • 1 cup chopped parsnips
  • 1 cup chopped celery (or celeriac if you can find it)
  • 1 cup diced turnip
  • 1-2 cups cauliflower
  • 5 cups water (or chicken/vegi broth)
  • 2 tsp salt to taste
  • 2 tsp turmeric
  • ½ tsp dried rubbed sage
  • One 8-ounce package light cream cheese (or tofu to replace crème cheese) or crème fraîche (may omit if you are dairy free)
  • Fresh-ground pepper to taste
  • Fresh Herb Variations:  Add 3 sprigs of fresh lemon thyme, or fresh rosemary or tarragon. 


  1. Peel and cut up all root vegi’s (cubed), garlic, onion and sprinkle with some turmeric & dried rubbed sage…Roast at 375 degrees until all vegi’s are browned and cooked till you can push with a fork about 45 min to 1 hour.
  2. Add 2/3 to food processor and pureed with broth (& crème cheese if you are using.)  Add to cooking pot all ingredients and simmered to blend.  Add more broth to make souper if need!  If you are using crème fraîche add now.  Simmer for 15 min or so.
  3. Ladle into bowls, top with fresh ground pepper and serve.
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