Root Vegetable Soup
Warm up with a hearty bowl of Root Vegetable Soup, a comforting and nutrient-packed recipe that's perfect for chilly days. This velvety soup features a medley of earthy root vegetables, including sweet potatoes, parsnips, carrots, and celery root, all simmered to perfection in a fragrant blend of vegetable broth, thyme, and rosemary. The result is a rustic yet refined puree with a naturally sweet and savory flavor profile. Whether you swirl in a touch of cream or opt for a dairy-free finish with coconut cream, this soup is irresistibly creamy and satisfying. Garnished with fresh parsley, it's an inviting dish that's both wholesome and delicious, ideal as a cozy appetizer or a light dinner. Make-ahead friendly and easy to customize, this recipe is a must-try for any soup lover!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 1 large, peeled and cubed sweet potato
- 1 small, peeled and cubed celery root (celeriac)
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.25 cup heavy cream or coconut cream (optional, for serving)
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped carrots, parsnips, sweet potato, and celery root to the pot. Sauté the vegetables for 5 minutes to slightly soften them.
Pour in the vegetable broth and water, then stir in the dried thyme, dried rosemary, and bay leaf.
Season the soup with salt and black pepper, then bring it to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes or until the root vegetables are tender.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender, then return the soup to the pot.
If desired, stir in heavy cream or coconut cream for added richness.
Taste and adjust seasoning with more salt and pepper if necessary.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 53.8 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4258 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
