Cold days call for a silky and golden hued root vegetable soup filled with a medley of winter root vegetables.
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 root vegetable 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, the kind that’s filled with a medley of winter vegetables like carrots, parsnips, turnips, potatoes and fennel, and makes for a satisfying meal.
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 creamy vegetable soup is one of the easiest way to do so.
How to make root vegetable soup:
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.
- There’s no sautéing or sweating of vegetables and no stock of any kind involved, just a quick chop and simmer in a large pot of water until meltingly tender and fragrant.
- A quick spin in the blender until silky and smooth and dinner is served.
- If I have the time I also 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 warming soups:
Cold days call for a silky and golden hued root vegetable soup filled with a medley of winter root vegetables
- 3 celery stalks, finely diced
- 1 medium parsnip, finely diced
- 3 carrots, finely diced
- ½ a large turnip, finely diced
- ½ a large potato or Japanese sweet potato, peeled and finely diced
- ½ a large or 1 small fennel bulb, finely chopped
- 1 large or 2 small shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 bay leaf
- 1-inch piece of fresh turmeric, peeled and grated on a microplane
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon/15ml extra-virgin olive oil (plus more for fried sage leaves)
- 4 cups/960ml filtered water
- Small bunch of fresh sage leaves for frying (optional)
- Add all ingredients except for sage leaves to a large heavy bottomed soup or stock pot and cover with water. Bring to a boil; reduce heat to low, cover and simmer until vegetables are tender (about 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.
Amount 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.