Preheat your oven to 400°F (200°C). Spread the chopped root vegetables on a large baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 35-40 minutes, until the edges are caramelized and the vegetables are tender.
While the vegetables are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant and slightly golden, filling your kitchen with a warm aroma.
Once the garlic is fragrant, pour in the vegetable broth and bring it to a gentle simmer. Add the chopped greens and thyme, stirring until the greens start to wilt and release their color and aroma.
When the roasted vegetables are ready, transfer them to the pot. Use a slotted spoon if needed to remove excess oil, then add them to the simmering broth mixture.
Use an immersion blender to blend the soup directly in the pot until smooth and velvety. If using a stand blender, carefully transfer the mixture in batches, blending until creamy, then return it to the pot.
Taste the soup and season with salt and pepper as needed. Let it simmer for an additional 5 minutes to meld the flavors and ensure everything is heated through.
Serve the soup hot, garnished with a sprinkle of fresh thyme or a drizzle of good olive oil if desired. Enjoy the rich, smoky flavor and vibrant colors of this cozy fall dish!
