Root Soup W Blue Cheese

Warm up with a bowl of Root Soup with Blue Cheese, a comforting and flavorful dish that celebrates the earthy sweetness of root vegetables and the bold tang of creamy blue cheese. This hearty soup brings together carrots, parsnips, and rutabaga, all simmered to tender perfection in a fragrant broth infused with garlic and thyme. A finishing touch of heavy cream gives the soup its velvety texture, while crumbled blue cheese melts into every bite, adding a luxurious depth of flavor. Perfect for cozy dinners or as an elegant starter, this recipe is easy to make and takes just an hour from start to finish. Garnish with fresh parsley for a pop of color, and don’t forget the crusty bread for dipping! Bursting with seasonal goodness, this root vegetable soup is a delicious way to enjoy comfort food with a gourmet twist.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 medium carrots
• 2 medium parsnips
• 1 small rutabaga
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 4 cups vegetable stock
• 1 cup heavy cream
• 4 ounces blue cheese
• 1 teaspoon dried thyme
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Peel and roughly chop the carrots, parsnips, and rutabaga into evenly sized pieces.

Step 2

Dice the onion and mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.

Step 4

Add the chopped carrots, parsnips, and rutabaga to the pot. Stir to coat the vegetables in the olive oil.

Step 5

Sprinkle the dried thyme over the vegetables and cook for an additional 2 minutes to release the flavor.

Step 6

Pour the vegetable stock into the pot, ensuring all the vegetables are submerged. Increase the heat to high and bring to a boil.

Step 7

Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25-30 minutes, or until all the root vegetables are tender.

Step 8

Remove the pot from the heat and use an immersion blender to carefully blend the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.

Step 9

Stir in the heavy cream and season the soup with salt and black pepper to taste. Reheat gently over low heat if necessary.

Step 10

Ladle the soup into bowls and crumble blue cheese on top of each serving. Let the cheese melt slightly into the warm soup.

Step 11

Garnish with chopped fresh parsley and serve hot with crusty bread, if desired.

Nutrition Facts

Serving size	2182.1 grams (2182.1g)

Amount per serving	% Daily Value*
Calories	2352

Total Fat 164.50g	211%
Saturated Fat 79.20g	396%
Polyunsaturated Fat 11.10g
Cholesterol 335mg	112%
Sodium 6853mg	298%
Total Carbohydrate 159.00g	58%
Dietary Fiber 35.40g	126%
Total Sugars 53.20g
Protein 51.70g	103%

Vitamin D 23IU	114%
Calcium 1109mg	85%
Iron 11mg	59%
Potassium 4755mg	101%

*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.

Source of Calories

Fat: 63.7%

Protein: 8.9%

Carbs: 27.4%