Root Vegetable Soup
Warm up with a comforting, velvety bowl of hearty root vegetables simmered to perfection and blended until smooth.
Ingredients
- •2 tablespoons unsalted butter (30g)
- •1 tablespoon olive oil (15ml)
- •1 medium yellow onion, chopped
- •2 cloves garlic, minced
- •2 medium carrots, peeled and sliced
- •2 medium parsnips, peeled and sliced
- •1 medium celery root, peeled and diced
- •1 medium russet potato, peeled and diced
- •4 cups vegetable broth (960ml)
- •1/2 cup heavy cream (120ml)
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 sprigs fresh thyme
Instructions
- 1
Melt the butter and olive oil in a large soup pot over medium heat.
- 2
Add the chopped onion and cook for 5 minutes until translucent and soft.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the carrots, parsnips, celery root, and russet potato to the pot, stirring well to coat them in the aromatics.
- 5
Pour in the vegetable broth and drop in the fresh thyme sprigs.
- 6
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until all the vegetables are fork-tender.
- 7
Remove the pot from the heat and discard the thyme sprigs.
- 8
Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy.
- 9
Stir in the heavy cream, season with salt and black pepper, and gently reheat over low heat for 3 minutes without letting it boil.
💡 Chef tips
- For a dairy-free option, substitute the heavy cream with full-fat coconut milk or cashew cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Garnish with freshly chopped chives or a drizzle of olive oil just before serving.
✅ How it should turn out
The finished soup should be rich and velvety with a naturally sweet, earthy flavor and a fragrant aroma of herbs and butter.