Cold days call for a warming bowl of root vegetable soup. Packed with nutritious winter root vegetables like parsnips, carrots, and potatoes, it's the perfect way to stay warm and satisfied during the winter months.

So here we are, in the thick of winter. With the holidays behind us and the promise of spring and summer still so far away, I ease into the New Year with both a bit of nostalgia as well as giddy anticipation for what awaits ahead. And as I get settled back into my old routines, after a month filled with excess and allowances, only soup will do.
Winter is of course prime soup season; soothing, warming and nutritious, it’s a natural this time of year. Not just any kind of soup though, a root vegetable soup that’s filled with a medley of winter vegetables like carrots, parsnips, turnips, potatoes and fennel, and makes for a satisfying meal.

Winter Root Vegetable Soup:
Come winter, root vegetables are a cook’s best friend. They’re easy to find, store practically forever and mix and mingle together with such ease. Now’s the time to dive into those often forgotten vegetables like parsnips and turnips, and this warming winter soup is one of the easiest way to do so.
Easy to make and even better the next day, it’s just the kind of thing to carry you through the winter months. The golden color comes from the carrots and a touch of turmeric. And even though there’s a hodgepodge of vegetables involved, they don’t compete with one another, instead, they all work together to create a delicately flavored soup with just a hint of sweetness and spice. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Root Vegetables – You’ll need a combination of parsnips, carrots, a large turnip, and a large potato (or Japanese sweet potato).
- Other Vegetables – You’ll also need celery and a small fennel bulb.
- Shallots/Onion – I like to use shallots for a milder flavor but you can also use onion.
- Garlic – You’ll need a few cloves of garlic cloves, finely minced.
- Herbs – You’ll need a bay leaf and a few sage leaves for garnish.
- Olive Oil – Use your favorite extra-virgin olive oil.
- Turmeric – Use fresh turmeric for the best flavor.
- Stock or Water – I usually use filtered water but a good quality vegetable stock works great as well.

How to Make Root Vegetable Soup:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by heating the oil, shallots, garlic, herbs, spices, celery and fennel and cooking until softened.
- Add the root vegetables and water or stock and simmer until the vegetables are tender.
- A quick spin in the blender until silky and smooth and you are ready to serve.
- If you have the time I like to top mine with a few fried sage leaves, to complement the earthy roots and create an elegant finish but a dollop of yogurt (regular or dairy-free) or a sprinkling of pumpkin seeds would be nice as well.
More Vegetable Soups

Root Vegetable Soup
Cold days call for a silky and golden hued root vegetable soup filled with a medley of winter root vegetables
Instructions
- Add the oil, shallots, garlic, fennel, celery, turmeric and bay leave to the bottom of a large soup pot and cook until softened but not browned (about 2-3 minutes).
- Add all the remaining ingredients except for sage leaves to the pot and cover with the water or stock. Bring to a boil; reduce heat to low, cover and simmer until vegetables are tender (about 30-40 minutes).
- Remove bay leaf and purée soup in a high-speed blender, in batches if necessary.
- Pour a thin layer of olive oil into a small skillet over medium-high heat. When oil begins to ripple lower heat and add sage leaves in a single layer. Fry for a few seconds (do not brown), then transfer leaves to a paper towel to drain. Sprinkle with salt to taste.
- Serve soup topped with fried sage leaves.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 616mgCarbohydrates: 29gFiber: 6gSugar: 8gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Carol Little R.H. @studiobotanica says
What a delicious soup. Mmmm.. I can almost taste it.
Super recipe. Thanks!! Perfect for a cold day.
Raia Todd says
Love all the flavors included! Sounds so comforting.
Nan Emanuel says
I'm loving the combination of veggies in this soup, the fennel undertones sound delicious. I've decided that since I'm already going to be cutting shallots that I would garnish the bowls with the fried sage leaves and frizzled shallots to lend an additional depth of flavor to the final dish. I can already taste it, yum!
Tessa Simpson says
What a beautiful combo of ingredients, I am in love!!
Renee D Kohley says
So pretty! I love all those flavors - I like having soup like this for breakfast. Can't wait to try it!