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Serves 6

Roasted Root Veg Soup

A really warming soup that’s great for a cold rainy day.


  • 250g parsnips, peeled and chopped
  • 450g swede, peeled and chopped
  • 250g carrots, peeled and chopped
  • 400g sweet potatoes, peeled and chopped
  • 3 tsp olive oil
  • 2 onions, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp freshly chopped rosemary leaves
  • 1 tsp freshly chopped sage leaves
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper (optional)
  • 1.5 litres vegetable stock


  • Preheat oven to 200°C.
  • Place the root veg between 2 roasting dishes with 1 tsp of oil in each and season with salt and pepper and give it all a good mix around.
  • Cook for 30-45 minutes until slightly browning on the edges.
  • In a large pan on high heat, add 1 tsp of oil, the onion, and garlicand stir constantly for 4 minutes.
  • Add the herbs and cayenne, and mix for another minute and then add the stock.
  • Stir well and add in your cooked root vegetables. Season with salt and pepper.
  • Bring to the boil and then reduce to a simmer for 10 minutes.
  • Turn off the heat and blend the soup until smooth. You can use a hand blender as you can just plonk it in the soup pan. Otherwise you can do it in batches using a food processor/blender.
  • Kcal: 203
  • Protein: 3.7g
  • Fat: 3.5g
  • Carbs: 34g
  • Fibre: 10g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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