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Winter Root Vegetable Soup Recipe

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4 from 48 reviews

This Winter Root Vegetable Soup is a hearty and comforting dish perfect for chilly days. Made with a blend of root vegetables like carrots, parsnips, potatoes, sweet potatoes, celery root, and red onions, it delivers a rich, earthy flavor. Enhanced with garlic, herbes de Provence, paprika, olive oil, and butter, then simmered in hot vegetable stock, this soup is both nourishing and satisfying. It’s a wholesome, vegetarian-friendly recipe that brings out the natural sweetness of winter vegetables in a warm, cozy bowl.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 2 medium carrots
  • 2 medium parsnips
  • 2 medium potatoes
  • 2 medium sweet potatoes
  • 1½ medium red onions (or 2 small)
  • Celery root/celeriac piece (size of a medium potato)
  • 2-3 garlic cloves (unpeeled)

Seasonings and Fats

  • 1 teaspoon dried herbs (such as herbes de Provence)
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon butter (any type)
  • ½ teaspoon fine sea salt
  • Freshly ground pepper to taste (rainbow coloured peppercorns recommended)

Liquids

  • 4½ cups (1,080 ml) hot vegetable stock

Instructions

  1. Prepare the vegetables: Peel and chop the carrots, parsnips, potatoes, sweet potatoes, celery root, and red onions into evenly sized pieces to ensure they cook uniformly.
  2. Roast the garlic: Keep the garlic cloves unpeeled and set them aside; they will be added later to infuse a subtle roasted garlic flavor.
  3. Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped root vegetables and onions. Stir occasionally, cooking until they begin to soften and develop slight color, about 5-7 minutes.
  4. Add herbs and seasoning: Sprinkle in the dried herbs, paprika, salt, and pepper. Stir well to coat the vegetables evenly with the spices.
  5. Add garlic and stock: Toss in the unpeeled garlic cloves and pour in the hot vegetable stock. Increase heat to bring the soup to a gentle boil.
  6. Simmer the soup: Reduce the heat to low and let the soup simmer uncovered for approximately 25-30 minutes, or until all vegetables are tender and cooked through.
  7. Remove garlic and blend (optional): For a smooth texture, remove the unpeeled garlic cloves and blend the soup with an immersion blender or in batches using a countertop blender until creamy. If preferred, leave it chunky.
  8. Adjust seasoning and serve: Taste the soup and add more salt or pepper as needed. Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.

Notes

  • Peeling the garlic cloves before adding can intensify the garlic flavor; leaving them unpeeled gives a milder taste.
  • For a vegan version, substitute butter with additional olive oil or a plant-based butter.
  • You can add other root vegetables like turnips or rutabaga for added variety.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • Serve with crusty bread for a complete meal.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/winter-root-vegetable-soup-recipe/