Root Vegetable Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons unsalted butter
- 1large onion or 2 leeks (white and light green part only), chopped
- 2 to 3celery stalks, diced
- 3garlic cloves, finely chopped
- 3rosemary or thyme branches
- 2bay leaves
- 3½pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
- 2teaspoons fine sea salt, more as needed
- ½teaspoon black pepper, more as needed
- Juice of ½ lemon, more for serving
- Extra-virgin olive oil
- Flaky sea salt
- Crushed Aleppo, Urfa or other chile flakes, optional
- Grated Parmesan or pecorino, optional
Nutritional analysis per serving (8 servings)
264 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 9 grams dietary fiber; 1 gram sugars; 7 grams protein; 585 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Step 2
Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- Step 3
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Private Notes
Comments
This is my go-to recipe for winter root vegetables and a great way to use up a CSA box. You can use any that you have. I use chicken broth or veggie bullion cubes instead of plain water. This time I added a can of chickpeas before blending it for protein, which also added a nice creaminess. The lemon is key! Smoked paprika is nice on top if you don't have Aleppo.
You can also make chips with the root vegetable peels. 400 degrees in the oven for 8 minutes. I add garam masala, cardamom, salt and pepper. I ate it while cooking the soup, but I suppose if you can resist the temptation, you could also use it as garnish.
I found this soup very bland even with roasting the vegetables and adding cream after pureeing. It needed a good stock instead of just water.
Pretty good, used 2 parts chicken broth, 1 part water, used the veggies I had on hand: white potatos, sweet potato, carrots, purple cauliflower, little bit of broccoli. Didn't have any celery, so added orange peppers in with the onion. Added some kerrygold cheese on top before serving- yum!
I make a very similar soup for my work lunches most weeks, and I can confirm that it's delicious cold. However, I want more protein and less fat in my lunch, and I don't care for the mouthfeel of butter here. Omitting the butter and stirring in some kefir or yogurt at the puree step does the trick. An excellent starting point for lots of variations.
This is DELICIOUS. I followed closely with a few alterations. I used: 6 T butter, a large onion, 3 celery stalks, 4 cloves of garlic 3 branches of rosemary 2 bay leaves 2 parsnips 1 turnip 5 fat sunchokes (jerusalem artichokes) 1 carrot 1 garnet yam salt and pepper After cooking, I used an immersion blender. Then added LIME juice, and instead of drizzling olive oil, I cut AVOCADO slices and floated them on top of the soup in the bowl. WOW. Delightful to look at & a pleasure to consume! YUM!
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