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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced yellow onion and sauté for 5 minutes until soft and translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the chopped carrots, parsnips, sweet potato, and celery root to the pot. Sauté the vegetables for 5 minutes to slightly soften them.

Step 5

Pour in the vegetable broth and water, then stir in the dried thyme, dried rosemary, and bay leaf.

Step 6

Season the soup with salt and black pepper, then bring it to a boil over high heat.

Step 7

Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes or until the root vegetables are tender.

Step 8

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.

Step 9

If desired, stir in heavy cream or coconut cream for added richness.

Step 10

Taste and adjust seasoning with more salt and pepper if necessary.

Step 11

Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Enjoy!

Nutrition Facts

Serving size	2420.5 grams (2420.5g)

Amount per serving	% Daily Value*
Calories	1440

Total Fat 72.70g	93%
Saturated Fat 23.70g	119%
Polyunsaturated Fat 9.80g
Cholesterol 77mg	26%
Sodium 5552mg	241%
Total Carbohydrate 178.30g	65%
Dietary Fiber 35.50g	127%
Total Sugars 53.80g
Protein 29.70g	59%

Vitamin D 0IU	0%
Calcium 522mg	40%
Iron 10mg	57%
Potassium 4259mg	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.

Source of Calories

Fat: 44.0%

Protein: 8.0%

Carbs: 48.0%