Oven-Roasted Salsify Soup


Chef Sarah Stegner of the Dining Room at the Ritz-Carlton, Chicago, offers a seasonal vegetarian menu at all times. This is one of the most popular soups from her fall-winter menu.

  • servingServings


  • 1 1/2 lbs. salsify, trimmed and peeled
  • 2 Tbs. olive oil
  • Salt and freshly ground black pepper to taste
  • 3 1/2 cups vegetable stock
  • 1/2 tsp. chopped fresh thyme
  • 1/4 cup soy milk or dairy milk (optional)


  1. Preheat oven to 400°F. In medium bowl, toss salsify with oil, salt and pepper. Spread onto baking sheet and roast until tender, about 30 minutes.
  2. Chop roasted salsify into 1-inch pieces. Reserve 1/3 cup for garnish. Put remaining salsify into large pot. Add stock and thyme. Simmer over medium heat until heated through and flavors are blended, about 15 minutes. Transfer mixture to a blender or food processor and purée. Return to pot, add milk if desired and heat through. Ladle soup into bowls and garnish with reserved salsify.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 186
  • Carbohydrate Content: 28 g
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 117 mg