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Root Vegetable Soup

Root Vegetable Soup

Plunge into comfort with this fabulous Root Vegetable Soup, a symphony of earthy flavors that warms the soul. Imagine sweet and earthy root vegetables simmered to perfection and then delicately blended into a velvety texture. Each spoonful reveals sweet, savory, and slightly spicy notes, making this soup the ideal dish for a healthy and satisfying meal. Easy to prepare and incredibly nutritious, it proves that simple cooking can be extraordinarily delicious and full of vitality. Get ready for an explosion of colors and taste with this must-try recipe.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3-4 garlic cloves, minced
  • 3 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 large sweet potato, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 1 small celeriac, peeled and chopped
  • 6-8 cups low-sodium vegetable broth
  • 3-4 fresh thyme sprigs
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley or chives for garnish (optional)

Method
 

  1. Prepare your vegetables: Peel and chop all root vegetables uniformly. Dice your onion and mince the garlic.
  2. Sauté aromatics: Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and celery; sauté for 5-7 minutes until translucent.
  3. Add garlic and roots: Stir in minced garlic and cook for another minute. Add all chopped root vegetables, sauté for 8-10 minutes until caramelized.
  4. Deglaze and simmer: Pour in vegetable broth, add thyme sprigs and bay leaf. Bring to boil, then reduce heat, cover and simmer for 25-35 minutes until fork-tender.
  5. Remove aromatics and season: Take out thyme sprigs and bay leaf. Season with salt and black pepper to taste.
  6. Blend to perfection: Blend the soup using an immersion blender or in batches in a standard blender until creamy.
  7. Final adjustments and serve: Return to stove if needed for reheating, adjust seasoning, ladle into bowls, garnish with fresh herbs, and serve hot.

Notes

For variations, substitute any root vegetable as desired, and experiment with spices and herbs. This soup stores well in the fridge for up to 3-4 days or can be frozen for up to 3 months.