Three Root Vegetable Soup

This three root soup is creamy, sweet, and has a bit of kick. 

During the fall, root vegetables are a staple in our house. Something about a chill in the air, moving about the kitchen in fuzzy socks, and the smell of roasted root veggies is just perfection this time of year. So super cozy.

I created this soup a few years back and it has been a family favorite ever since. It was a total experiment when I became way more into cooking and new ingredients. I was getting ready to roast a combination of parsnips, carrots, and turnips. And I just thought hmmm, what if I turned these into a soup?  To my delight, the result was soo good! The carrots and parsnips both contributed sweetness, while the turnip added a unique spiciness without heat. The herbs also add earthiness to the dish.

And gosh, I just love the color. It turns out a little bit different every time, but is always bright. It can be served as is for a weeknight meal or dressed up with creme fraiche and toasted pumpkin seeds. Either way, it is super satisfying and heartwarming.

Hope you enjoy friends! And as always, thanks for reading!

Valerie

Three Root Vegetable Soup

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

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.

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