Hearty Root Vegetable Soup
A comforting, earthy, and nutrient-dense soup that highlights the natural sweetness of roasted root vegetables.
Ingredients
- •2 tablespoons olive oil
- •1 large yellow onion, diced
- •2 cloves garlic, minced
- •2 medium carrots, peeled and sliced into rounds
- •1 large parsnip, peeled and diced
- •1 large sweet potato, peeled and cubed
- •2 medium Yukon Gold potatoes, cubed
- •6 cups vegetable broth
- •1 teaspoon dried thyme
- •1 bay leaf
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and sauté for 5 minutes until translucent and soft.
- 3
Stir in the garlic, carrots, parsnip, sweet potato, and potatoes, cooking for another 5 minutes to slightly soften the edges.
- 4
Pour in the vegetable broth and add the dried thyme, bay leaf, salt, and pepper.
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until all vegetables are fork-tender.
- 6
Remove the bay leaf and use a potato masher or immersion blender to lightly pulse the soup if you prefer a thicker, creamier texture, or leave it chunky.
- 7
Stir in the fresh parsley and adjust seasoning to taste before serving hot.
💡 Chef tips
- For a deeper flavor, roast the cubed root vegetables on a sheet pan at 400°F (200°C) for 20 minutes before adding them to the broth.
- This soup stores perfectly in the refrigerator for up to 4 days and actually tastes better the next day as the flavors meld.
- If you want a thinner soup, simply add an extra cup of broth or water during the simmering stage.
✅ How it should turn out
The finished soup should be vibrant and aromatic, featuring tender, melt-in-your-mouth vegetables in a savory, golden broth that tastes deeply earthy and sweet.