Root Vegetable Soup

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.)

1. Start by heating the oil, shallots, garlic, herbs, spices, celery and fennel and cooking until softened.
2. Add the root vegetables and water or stock and simmer until the vegetables are tender.
3. A quick spin in the blender until silky and smooth and you are ready to serve. 
4. 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

• French Vegetable Soup
• Carrot Ginger Turmeric Soup
• Spicy Vegetable Soup