Roasted Vegetable Soup - The Vegan Zombie

In this video, Jon shows us how to make roasted vegetable soup vegan zombie style.
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Roasted Vegetable Soup
1 cup parsnips peeled & roughly chopped
2 cups potatoes peeled & roughly chopped
1 cup sweet potato peeled & roughly chopped
½ cup turnips roughly chopped
1 cup carrots roughly chopped
4 Tbs olive oil
2 tsp dried rosemary
1 tsp dried thyme
½ tsp dried sage
1 tsp sea salt
2 leeks roughly chopped
2 ribs celery chopped
1 Tbs apple cider vinegar
4 to 6 cups veggie broth
1 handful kale de-stemmed & chopped
fresh parsley


1. Make sure to chop the vegetables all the same size so they cook at the same rate.

2. In large mixing bowl, add chopped vegetables, 2 Tbs olive oil, rosemary, thyme, sage and sea salt. Toss around until vegetables are evenly coated in oil and spices.

3. Spread vegetables out on a parchment paper lined cooking sheet and roast in over at 400* for 15 to 20 min. Flip vegetables over and roast for another 15 to 20 min.

4. Cut dark part off leeks and slice through middle lengthwise. Rinse thoroughly and give them a rough chop.

5. Heat 2 Tbs olive oil in large saucepan on medium heat. Sauté leeks until soft, about 5 min. Turn to high heat and stir in celery and roasted vegetables. Add apple cider vinegar and continue to stir. Add veggie broth, cover, bring to a boil then simmer for 20 min. Remove from heat and add kale.

6. Blend with immersion blender until you get consistency you want or let soup cool off and blend in blender i.e. Blendtec.

7. Add sea salt to your liking. Garnish with fresh parsley.