Roasted Root Vegetable and Turkey Soup

Serves 10-12
Meal type Apples, Beets, Carrots, Celery, Leek, Squash, Sweet Potato, Turnip
Season Fall, Spring, Winter


  • 2 sweet potatoes, peeled and cut up

  • 4-5 cups of water

  • 2 turnips, cut up
  • 5-6 beets, peeled and cut up

  • 1 spaghetti squash

  • 2 carrots, cut up

  • 1 yellow onion, peeled and cut

  • 1 pound of turkey meat

  • 1 leek, cut up

  • 1 celery stalk, chopped up

  • 2 shallots, peeled and cut

  • 2-3 garlic cloves, minced

  • 1 small apple
  • 1 bunch of fresh sage – (about a handful)

  • 1 teaspoon of red pepper flakes

  • 1 teaspoon of celery salt
  • salt and pepper
  • drizzle of olive oil (enough to coat the vegetables)


1 If you can, chop up all of the vegetables and marinate them overnight in olive oil, salt, and pepper.
2 The next day, pre-heat oven to 350 degrees and add the veggies to a baking sheet or aluminum foil. Let roast for 1 hour.
3 While it is cooking, add some olive oil to the pan and cook the turkey, along with the shallots and leeks.
4 Add water to a pot, along with the onion, garlic, apple, sage and the roasted vegetables.
5 Add the celery salt, pepper, and salt and let cook for an hour, stirring periodically and tasting.
6 Add more water if necessary and serve after 2 hours of cooking.