Any Vegetable Soup

Name: Any Vegetable Soup
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 4 tablespoons butter or olive oil; 1 large onion, 3 shallots or 2 leeks, white and light green parts only, chopped; 2 celery stalks, diced; 3 garlic cloves, chopped; 3 rosemary, thyme or sage sprigs (optional); 2 bay leaves; 3 pounds mixed root vegetables (any combination of potato, sweet potato, turnip, rutabaga, parsnip, carrot, celery root, fennel bulbs), peeled and cut into 1-inch chunks; 2 quarts water or stock, more as needed; Fine sea salt, to taste; 1 quart fresh greens (kale, spinach, mustard, Swiss chard), or 1 (10-ounce) package frozen greens, thawed; Juice of 1/2 lemon, plus more to taste; Red-pepper flakes or other chile flakes (optional); Grated Parmesan or pecorino (optional)

By Melissa Clark

Published March 20, 2020

Any Vegetable Soup — Julia Gartland for The New York Times. (Photography and Styling)

Total Time: 1 hour
Rating: 4(904)
Comments: Read comments

When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.

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Ingredients

Yield:6 to 8 servings

4tablespoons butter or olive oil
1large onion, 3 shallots or 2 leeks, white and light green parts only, chopped
2celery stalks, diced
3garlic cloves, chopped
3rosemary, thyme or sage sprigs (optional)
2bay leaves
3pounds mixed root vegetables (any combination of potato, sweet potato, turnip, rutabaga, parsnip, carrot, celery root, fennel bulbs), peeled and cut into 1-inch chunks
2quarts water or stock, more as needed
Fine sea salt, to taste
1quart fresh greens (kale, spinach, mustard, Swiss chard), or 1 (10-ounce) package frozen greens, thawed
Juice of ½ lemon, plus more to taste
Red-pepper flakes or other chile flakes (optional)
Grated Parmesan or pecorino (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Melt butter or heat oil in a large, heavy-bottomed pot over medium-high. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, herb sprigs, if using, and bay leaves; cook 1 minute more. Add root vegetables, water or stock and 1 teaspoon salt. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Step 2
Remove, and discard herb sprigs, if using, and bay leaves. Add greens and simmer until they are tender, 5 to 10 minutes.
Step 3
Using an immersion or regular blender, purée soup until smooth. If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
Step 4
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and red-pepper flakes or grated cheese, if desired.

Ratings

4 out of 5

904 user ratings

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Comments

hb5 years ago

I always love Melissa's recipes, I save most of them. But when I make this sort of vegetable soup, I always partially roast the vegetables, and then I add the liquid to complete the cooking. In this way, the flavor is much more intense.

Mary5 years ago

This is so needed right now, Ms. Clark. I haven't made it yet, but thank you for continuing to make so many awesome recipes (that I've been heavily relying on for the past 8 days), especially the vegetarian ones. Stay safe and healthy!

Hannah2115 years ago

I made this today with parsnips, rutabaga and butternut squash; it came out quite delicious and sweet. I added a little curry to kick it up a bit. This is a good base recipe for the winter vegetables, and very nice for dunking a warm piece of crusty bread in.

patty vedros3 months ago

Melissa Clark you score again, I do appreciate your talent for creating delicious food. I used better than boillion veg stock, added 1 cup rancho gordo cranberry beans and broccoli rabe. Delicious!

HLM4 months ago

This was lovely. Used turnip, parsnip, Yukon Gold potato and Japanese yam, spinach for the greens and thyme. Consistency was perfect with slightly less stock. Red pepper flakes and lemon juice balanced out the sweetness. Perfect for a cold day.

Juliet4 months ago

I plan to serve some version of this at an upcoming dinner party - but I want it to have a pretty presentation. What can I put on top as a garnish? And for that matter, what exactly is on it in the photo? The white things look like coconut chips, but surely not? The recipe suggests garnishing it with flaky salt... but those flakes look too big. Suggestions, anyone?

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