Hearty Root Vegetable Soup
A comforting, earthy bowl of seasonal root vegetables simmered to perfection in a fragrant herb-infused broth.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, diced
- •2 medium carrots, peeled and sliced into rounds
- •2 medium parsnips, peeled and diced
- •1 large sweet potato, peeled and cubed
- •2 medium Yukon Gold potatoes, cubed
- •1 stalk celery, thinly sliced
- •3 cloves garlic, minced
- •6 cups vegetable broth
- •1 teaspoon dried thyme
- •1 bay leaf
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •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, carrots, parsnips, and celery. Sauté for 6-8 minutes until the onions are translucent and the vegetables begin to soften.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the sweet potatoes, Yukon Gold potatoes, thyme, bay leaf, salt, and pepper. Stir well to coat the vegetables in the aromatics.
- 5
Pour in the vegetable broth and bring the mixture to a boil.
- 6
Reduce the heat to low, cover, and simmer for 20 minutes or until all vegetables are fork-tender.
- 7
Remove the bay leaf, taste and adjust seasoning if necessary, and serve hot garnished with fresh parsley.
💡 Chef tips
- For a creamier texture, use an immersion blender to pulse the soup a few times, leaving some chunks for texture.
- This soup tastes even better the next day as the flavors meld; store in an airtight container in the refrigerator for up to 4 days.
- Feel free to swap parsnips for turnips or rutabaga depending on what is available at your local market.
✅ How it should turn out
The soup should have a vibrant, golden-orange hue, a savory aroma of fresh herbs, and a tender, melt-in-your-mouth texture with a balanced, naturally sweet finish.