Photo of Ruby Root Vegetable Soup by WW

Ruby Root Vegetable Soup

Total Time
15 min
5 min
10 min
This dramatic-looking recipe (thanks, beets!) turns your leftover sheet-pan dinner into a silky, puréed soup with the help of chicken broth. The pieces of pork are shredded and seared separately in a skillet for a crispy topping.


Sheet-Pan Root Vegetable & Pork Hash

5 cup(s), search for the recipe in the WW app

Canola oil

1 Tbsp

No-salt-added chicken stock

3½ cup(s)

Kosher salt


Black pepper

¼ tsp

Fresh parsley

2 Tbsp, chopped


  1. Remove the pieces of pork from the hash and transfer to a bowl. Shred the pork into bite-size pieces. In a medium nonstick skillet, heat the oil over medium-high. Add the pork and cook until well browned and crisp, 4 to 5 minutes.
  2. In a medium saucepan, bring the remaining hash, broth, salt, and black pepper to a simmer over medium-high heat and cook until heated through, 3 to 5 minutes.
  3. Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a countertop blender. Remove the center piece of the blender lid to allow steam to escape. Seal the blender with the lid and cover the opening with a kitchen towel. Blend on high speed until the soup is smooth.
  4. Divide the soup among 4 bowls. Top each bowl with the crispy pork and parsley.
  5. Serving size: 1 cup soup and about ¼ cup pork