Three Root Vegetable Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 tablespoon of olive oil
  • 2 tablespoons of butter
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 2 cups white onion (finely chopped)
  • 1 teaspoon Thyme (finely chopped)
  • 1 teaspoon Rosemary (finely chopped)
  • 1-2 Parsnips (2 cups - peeled and chopped into 1 inch pieces)
  • 1-2 Turnips (2 cups - peeled and chopped into 1 inch pieces)
  • 3-4 Carrots (2 cups - peeled and chopped into 1 inch pieces)
  • 5 cups of chicken broth (can also substitute with vegetable broth)
  • Crème fraiche and toasted pumpkin seeds for garnish (optional)
Instructions
  1. Heat the olive oil and butter in a large pot at medium-low heat.
  2. Add onions and sauté for 5-8 minutes until the onions are tender and translucent.
  3. Add parsnip, turnip, carrots salt, pepper, thyme and rosemary and saute for another 4-5 minutes.
  4. Add broth, bring to a boil, and then simmer uncovered over medium heat for 25-30 minutes, until vegetables are tender and liquid has reduced. Pictured below is the soup after 25 minutes of simmering.
  5. Pour the soup into a blender and puree until smooth.
  6. Serve and garnish with crème fraiche and pumpkin seeds.
Recipe by Six Snippets at https://www.sixsnippets.com/three-root-vegetable-soup/