Hearty Root Vegetable Soup
A comforting, earthy bowl of seasonal root vegetables simmered in a fragrant vegetable broth until perfectly tender.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, diced
- •2 cloves garlic, minced
- •2 medium carrots, peeled and sliced into rounds
- •2 medium parsnips, peeled and sliced into half-moons
- •1 large sweet potato, peeled and cut into 1-inch cubes
- •1 medium turnip, peeled and cut into 1-inch cubes
- •6 cups vegetable stock
- •1 teaspoon dried thyme
- •1 bay leaf
- •Salt and freshly cracked black pepper to taste
- •2 tablespoons fresh parsley, chopped for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the onion and sauté for 5 minutes until translucent, then stir in the garlic and cook for another minute until fragrant.
- 3
Add the carrots, parsnips, sweet potato, and turnip to the pot. Stir well to coat the vegetables in the oil and cook for 5 minutes to develop flavor.
- 4
Pour in the vegetable stock and add the dried thyme and bay leaf. Bring the mixture to a gentle boil.
- 5
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until all vegetables are fork-tender.
- 6
Remove the bay leaf, taste the soup, and season generously with salt and pepper.
- 7
Ladle into bowls and garnish with fresh parsley before serving.
💡 Chef tips
- For a creamier texture, use an immersion blender to pulse the soup a few times, leaving some chunks for texture.
- This soup stores beautifully in an airtight container in the refrigerator for up to 4 days and actually tastes better the next day.
- Feel free to swap the parsnips or turnips for celeriac or golden beets depending on what is available at your local market.
✅ How it should turn out
The finished soup should be vibrant and colorful with tender, bite-sized vegetables in a clear, aromatic broth that smells earthy and savory.