Root vegetable soup is a very soothing and comforting dish loved by a lot of people. It is the best robust and cold-weather soup one can enjoy with straightforward ingredients available at home. You can use any mixture of root vegetables to make this delicious soup. Rutabaga, turnips, carrots, celery root, parsnips, and potatoes are the best options to make this recipe. For flavoring, you can use rosemary, bay leaves, and garlic on top of sautéed celery and onions. This entire process makes the soup taste earthy, sweet, and warm for your pallet and it is the perfect dish for winter days. Finally drizzle some lemon juice or olive oil on the top of the soup along with some pepper, flaky salt, and grated cheese.
1. What are the ingredients needed for root vegetable soup?
- Unsalted butter (6 tablespoons)
- Finely chopped garlic cloves.
- Thyme branches or rosemary
- 2 leeks or 1 large onion chopped and diced celery stalks (2 to 3)
- Bay leaves
- Mixed root vegetables of 3.5 pounds that include parsnip, carrot, turnip, celery root, sweet or regular potato, and rutabaga.
- Fine sea salt (2 teaspoons or more if needed)
- Lemon juice of ½ lemon or more when serving
- Extra-virgin olive oil
- Flaky sea salt
- Chili flakes
- Parmesan cheese (grated)
- Crushed Aleppo (optional)
2. The process of making root vegetable soup;
Now that you have collected all the ingredients, it’s finally time to make the soup. Follow our given instructions for an easier method.
2.1. Step 1 of root vegetable soup;
Get a large and heavy-bottomed pot and melt butter in it. Add some onion and celery and keep stirring until the vegetables become tender. This will take around 10 minutes. Now add garlic, rosemary, and bay leaves and cook for 1 more minute. Then add the root vegetables, salt, paper, and water. Bring them to a boil. At this stage, the heat should be kept at medium and simmer, and don’t forget to cover the pot. Cook for 30 to 40 minutes till the vegetables become tender.
2.2. Step 2 of root vegetable soup;
When the vegetables are boiled and tender, remove the bay leaves and rosemary branches from the soup. Now get an immersion blender to make a pureed soup. It has to be a smooth blend. You can also puree the soup in batches by using a food processor or blender. Don’t make it a thick puree but if it gets thick, add a little bit of hot water to it. Now season the root vegetable soup with salt to taste and some pinch of lemon juice.
2.3. Step 3 of root vegetable soup;
This is the final stage when you have to serve the soup. You have to ladle soup into bowls and top them with a few drops of lemon juice and a drizzle of olive oil. Do not miss out on the chili flakes and flaky salt. You can also add some grated parmesan cheese if desired. This is not a compulsory ingredient.
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