Pureéd Vegetable Soup


  • 2 parsnips or turnips
  • 4 large potatoes
  • 4 carrots (2 large or 4 medium/small)
  • 4 celery stalks
  • 1 large onion
  • 6 cloves of garlic
  • 6 cups of chopped power greens like: mustard greens, cabbage, spinach, kale, lettuces, bok choy
  • 32 oz chicken or vegetable stock
  • 1 tbsp dried sumac
  • S+P to taste


Preheat oven to 375°F. Smash cloves of garlic, leaving them mostly whole. Chop all of the vegetables in to 1 inch pieces. Season with dried sumac and toss with olive oil to coat (the olive oil is all the fat you will be using for this soup!!!) Spread veggies on a bakers half sheet pan. This one is my favorite. And roast for 30 mins, tossing every 10 mins or so. Grab your large Crock Pot, set on high (for 4 hours) or low (for 8 hours). Place the chopped greens along with the stock in the Crock Pot. Once the veggies have been roasted, add to Crock Pot and mix to combine. Let the Crock Pot do the work for the next 4 hours (high setting) or 8 hours (low setting). Once the Crock Pot is done, let veggies cool a bit then use an emersion blender to break down the soup. I like to give this a second purée with the NutriBullet but it should only be done once the soup has cooled completely.