Jazz Age Spiced Root Vegetable Soup

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A warming, aromatic soup featuring earthy root vegetables and a subtle blend of warming spices. This American-inspired soup recipe (vegetarian, gluten free), ready in about 50 minutes, pairs parsnips, carrots, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and chopped parsnips
• 3 medium, peeled and chopped carrots
• 1 medium, peeled and cubed sweet potato
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground black pepper
• 2 tbsp olive oil
• 1 tsp salt
• 2 tbsp chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Add 3 minced garlic cloves, 2 chopped parsnips, 3 chopped carrots, and 1 cubed sweet potato to the pot. Stir and cook for 4 minutes to slightly soften the vegetables.
3. Step 3: Sprinkle in 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp black pepper, and 1 tsp salt, stirring to coat the vegetables.
4. Step 4: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes until vegetables are tender.
5. Step 5: Use an immersion blender to puree the soup until smooth and creamy. Adjust seasoning if needed. Serve garnished with 2 tbsp chopped fresh parsley.