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Roasted Rutabaga and Parsnip Soup with Kale and Coconut Bacon

Author - Gena Hamshaw


  • 2 cups rutabaga peeled and chopped into 3/4" pieces
  • 2 cups parsnip peeled and chopped into 3/4" pieces
  • 2-3 tablespoons olive or melted coconut oil
  • Sea salt and pepper to taste
  • 3 1/2 - 4 cups vegetable broth
  • 2 heaping cups chopped raw kale
  • 1/4 cup coconut bacon more as needed


  • 1. Preheat your oven to 450 degrees Farenheit.
  • 2. Toss the vegetables in enough oil (2-3 tablespoons) to coat them well. Spread them onto two small or one large roasting tray, lined with foil or parchment.
  • 3. Roast the vegetables for 25-30 minutes, or until golden brown and sweet.
  • 4. Transfer the vegetables to a high speed blender. Add the vegetable broth (start with 3 1/2 cups and add more as needed -- I prefer a thick texture). Being careful (hot liquid expands and tends to spatter everywhere), blend the vegetables and broth up till totally smooth.
  • If you prefer, you can steam the vegetables, rather than roasting them.
  • 5. Transfer the soup to a medium sized pot and heat over a low flame. Add the kale and cook until it's soft and wilted. Serve the soup, topping each bowl with coconut bacon as desired.
  • Makes 2-4 servings