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Curried Root Vegetable Soup

Curried Root Vegetable Soup topped with Roasted Cauliflower, Celery root, & Radish Microgreens.

Prep Time: 15 min ⠀⠀ Cooking Time: 40 min⠀⠀⠀ Servings: approx. 8


1 Head of Cauliflower

1 Kohlrabi

1 Celery Root

1 Onion (cut into ¼ rings)

2 Shallots

2 Tbsp EVOO

3 Cups of Water

1 Herbed Vegetable Bouillon

3 – 5 cloves of Garlic

1 Tbsp Curry Powder




1 Tbsp Parsley

1 – 2 Tbsp Fresh Ginger

½ cup Almond Milk

½ tsp cinnamon


Preheat oven to 425 degrees. Cut cauliflower, celery root, kohlrabi, & onions. Toss in EVOO, salt, pepper, & curry powder. Lay on oven tray, along with the garlic (wrapped in tin foil) and roast for 25 – 35 minutes.

At the same time boil 3 cups of water with the Herbed Vegetable Bouillon. Add any salt, pepper, or other spices you may like. (I enjoy some onion powder, cayenne, and some fresh minced ginger)

Add herbed vegetable broth, 3 cups of roasted cauliflower, 1 cup of kohlrabi & celery root, onions, & roasted garlic to WildSide+ jar. Secure lid and press "Speed Up" to Speed 6; blend until desired consistency is reached. Add more roasted vegetables if desired.

Pour 1 cup soup into each bowl, & top with remainder of roasted vegetables. If desired, garnish with chopped parsley.

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