NEXA Root Vegetable Soup with Thyme

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty, deeply flavored soup featuring a medley of roasted root vegetables and fresh thyme, ideal for chilly days. This French-inspired soup recipe, ready in about 60 minutes, pairs sweet potatoes, turnips, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 medium, diced sweet potatoes
• 1 medium, diced turnips
• 1/2, finely chopped onion
• 2 medium, diced carrots
• 1 tbsp olive oil
• 4 cups chicken broth
• 1 tsp, chopped fresh thyme
• 1/2 tsp salt
• pinch black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium diced sweet potato, 1 medium diced turnip, and 2 diced medium carrots with 1 tbsp olive oil, 1/2 tsp salt, and a pinch of black pepper on a baking sheet. Roast for 25 minutes until caramelized and tender.
2. Step 2: Sauté 1/2 finely chopped onion in a large pot over medium heat for 3-4 minutes until soft but not browned.
3. Step 3: Add roasted vegetables, 4 cups chicken broth, and 1 tsp chopped fresh thyme to the pot. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
4. Step 4: Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender. Season with additional salt and pepper to taste before serving.