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 winter 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 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.
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.
Here’s to the New Year!