root vegetable soup recipe

Written ByJenny Smyth Posted on
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The Best root vegetable soup recipe

I’m so excited to share with you my favorite root vegetable soup recipe. This hearty soup is a staple in our household, and I’m sure it will become a favorite in yours too. The combination of sweet carrots, earthy parsnips, and tender turnips, all simmered in a rich broth, is absolute perfection. My kids love helping me prepare the vegetables, and they always get excited when they see the colorful array of root veggies on our kitchen counter.

As for me, I love that this soup is not only delicious but also packed with nutrients and easy to make on busy weeknights. It’s also a great way to use up any leftover vegetables we have on hand. We like to serve it with a side of crusty bread or over rice for a comforting meal that’s sure to become a family favorite. The history of root vegetable soup dates back to ancient times, when cooks would combine whatever vegetables were available in their gardens to create a nourishing and filling meal.

Over time, this simple soup evolved into various regional specialties, each with its own unique flavor profile and ingredients. In our household, we’ve adapted the recipe to suit our tastes and dietary needs, making it a true reflection of our family’s culinary heritage. One of the best things about this soup is its versatility. You can customize it to your taste by adding your favorite spices or herbs.

My kids love helping me choose which vegetables to use each time we make it. And with the changing seasons come new varieties of root veggies that add fresh flavors and textures to the dish. So why do I love this recipe so much? For one, it’s incredibly easy to prepare – just chop up your favorite veggies, sauté them in some olive oil, and let them simmer in a flavorful broth until they’re tender.

But beyond that, this soup has become an integral part of our family’s traditions and rituals. We often serve this soup at family gatherings and holidays when everyone gathers around the table together. This recipe has been passed down through generations in my family and I’m so glad I can now share it with you.

Root Vegetable Soup

4.6 from 959 votes

A hearty and warming soup made with a medley of root vegetables. This comforting dish is perfect for cold days and packed with earthy flavors.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 sweet potato, peeled and diced
1 celery root, peeled and diced
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3Add minced garlic and cook for 1 minute until fragrant.
4Add carrots, parsnips, sweet potato, and celery root to the pot.
5Stir to coat with oil and cook for 3 minutes, allowing the vegetables to slightly soften.
6Pour in vegetable broth and add dried thyme, salt, and pepper.
7Bring the soup to a boil over high heat, then reduce heat to low and simmer for 20 minutes.
8The vegetables should be tender when pierced with a fork.
9Remove from heat and let cool slightly.
10Use an immersion blender to puree the soup until smooth.
11Alternatively, transfer in batches to a blender and blend until creamy.
12Stir in heavy cream and reheat over low heat for 2 minutes until warmed through.

🔧Equipment

Large pot
Wooden spoon
Chef’s knife
Cutting board
Immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 50mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 6g

📝Notes

Tips: For a vegan version, substitute heavy cream with coconut milk. Adjust salt to taste based on broth saltiness.

Watch Video Of How Root Vegetable Soup Works

This root vegetable soup recipe is truly a staple in our household – we make it all the time! Not only is it deliciously flavorful but also incredibly nutritious.

It’s perfect for busy weeknights when everyone needs something comforting but quick. The best part?

It’s ridiculously easy to make ahead of time – just refrigerate or freeze it until you’re ready to reheat. My kids love helping me prepare the veggies for this recipe – they’re always excited when they see the colorful array of root veggies on our kitchen counter.

When reheating leftover soup, simply heat it up on low heat until warmed through – no need for additional seasoning since all those lovely flavors are already infused into the dish itself.

❓ Frequently Asked Questions About Root Vegetable Soup

What types of root vegetables can I use in this recipe?

You can use any combination of root vegetables you like – carrots, parsnips, turnips, potatoes, beets – whatever you have on hand! Just chop them up into bite-sized pieces and proceed with the recipe.

Can I make this soup ahead of time?

Yes! In fact, this soup is one of those rare recipes that actually improves with time – just refrigerate or freeze it until you’re ready to reheat it.

How long does this soup keep in the fridge?

This soup will keep for up to 3 days in the fridge – just be sure to store it in an airtight container and refrigerate at 40°F (4°C) or below.

Can I substitute chicken or beef broth for vegetable broth?

Of course! Feel free to use any type of broth you like – just keep in mind that using chicken or beef broth will change the flavor profile slightly.

Is this soup suitable for vegetarians?

Absolutely! This recipe is completely vegetarian-friendly.

How do I store leftover soup?

To store leftover soup, let it cool completely before transferring it to an airtight container or freezer bag.

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