Enjoy this cozy soup made from seasonal veggies. Roasting enhances their natural sweetness, creating comforting flavors for young taste buds. Even if your little one isn’t a fan of veggies, they’ll love the vibrant colors and delicious taste. Packed with fiber, vitamins, minerals, and antioxidants, it’s perfect for keeping your kids healthy during chilly months.

Yield: 6 Servings


1 Large Carrot

1 Large Parsnip

1 Large Potato

1 Medium Sweet Potato

1 Large Onion

½ Celeriac

2 Garlic Cloves, Whole, Peeled

2 Tbsp Olive Oil

2 Bay Leaves

½ Tsp Turmeric

½ Tsp Cumin

4 Cups Vegetable Stock, Preferably no salt added

Fresh Parsley for garnish

Salt and Pepper to taste


  1. Preheat the oven to 425F. Line a large baking sheet with parchment paper.
  2. Peel and chop all the vegetables into large similar-sized chunks. Place in a large bowl, including the garlic, season with salt and pepper and coat in olive oil.
  3. Transfer the vegetables to the baking sheet. Add the bay leaves and roast for 30 minutes or until tender, turning halfway.
  4. While the vegetables are cooking, heat up the vegetable stock until hot.
  5. Remove the vegetables from the oven.
  6. Put the vegetables into a large pot along with the bay leaves, add the hot stock, turmeric and cumin. Cover, bring to a boil and simmer for about 3 minutes.
  7. Remove from the heat and puree the soup until smooth. Taste and season with salt and pepper accordingly. Top with parsley and enjoy!

Nutritional Information (per serving)

150 calories, 25g carbohydrates (4g fibre, 8g sugar), 3g protein, 5g fat (0.5g saturated, 0g trans, 4.5g unsaturated), 340mg sodium

Recipe adapted from Everyday Healthy Recipes and approved by Chloe Cheng, Registered Dietitian, Wholesome Kids Catering.