Roasted Root Vegetable Soup with Fried Sage Leaves

4 from 1 reviews

Paleo and Whole 30 approved!


  • 3 carrots, peeled and diced*
  • 1 turnip, peeled and diced*
  • 1 sweet potato, peeled and diced*
  • 1 bulb of fennel, green tops removed, cored, and sliced*
  • 1 celery root (celery and celery root are two different things), peeled and diced*
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon ground thyme
  • 1 shallot, peeled and minced
  • 3 cloves of garlic, finely minced
  • 4 cups Whole 30 compliant chicken stock (32 oz), use veggie stock if vegetarian or vegan
  • 1/4 cup olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1/4 teaspoon ground nutmeg
  • 1 bunch sage leaves (1015 leaves)
  • Olive oil for frying sage leaves


For the soup

  1. Preheat oven to 400 degrees
  2. Place all veggies on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add your ground sage and thyme to the veggies and toss until the oil and seasonings are evenly distributed
  3. Roast for 30 minutes, tossing with a spatula half way through
  4. When the veggies are almost done roasting, add your shallot and garlic to a soup pot with a drizzle of olive oil. Season with salt and pepper and cook until softened
  5. Add your roasted veggies and chicken stock to the pot with the shallots and garlic and bring to a boil. Reduce to a simmer, cover, and cook until the veggies have completely cooked through and are tender when pierced with a knife (this will depend on the dice size of your veggies, but it will probably be between 10-20 minutes)
  6. When the veggies are tender, puree the soup with an immersion blender (stick blender) until totally smooth.* Add your olive oil, apple cider vinegar, and nutmeg, and blend again with your immersion blender for 5-10 seconds. Season to taste with salt and pepper.

For the fried sage leaves (optional garnish)

  1. Heat a thin layer of olive oil (at most 1/4 inch) in the bottom of a small pot or skillet
  2. When hot, add your sage leaves. Fry until they have begun to turn a dark, deep green and almost get a golden brown hue.
  3. Remove and let drain over paper towels. They will crisp up more as they cool

To assemble

  1. Ladle soup into bowls and top with black pepper, a few fried sage leaves, and you’re good to go!


*The exact dice size of your veggies doesn’t matter, but try and get them to be about the same size so the cook time is similar. Mine were about a half inch dice.

*You can use a traditional blender or food processor to puree your soup if you don’t have an immersion blender, but you may have to do it in batches depending on the size of your particular appliance.

If you can’t find any of these root veggies at your grocery store, you can just leave them out and add a little bit extra of something else. For example, if you can’t find celery root, throw an extra sweet potato or turnip in there instead!