Winter Root Vegetable Soup
Warm up with this comforting Winter Root Vegetable Soup, packed with the earthy flavors of seasonal vegetables.
Ingredients
- 2 large carrots, diced
- 2 parsnips, peeled and chopped
- 1 large sweet potato, cubed
- 1 turnip, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat some oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the carrots, parsnips, sweet potato, and turnip to the pot. Cook for a few minutes, stirring occasionally.
- Pour in the vegetable broth and add the thyme. Season with salt and pepper. Bring to a boil, then reduce heat and let it simmer for 30-40 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Adjust the seasoning if needed, and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 8g
Supplies
Large pot Immersion blender or regular blender Soup ladle
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Serve the Winter Root Vegetable Soup with a side of crusty bread or a green salad for a complete meal.
Tips & tricks
For extra creaminess, add a splash of coconut milk or a dollop of Greek yogurt before serving.
Cost
$10