Root Vegetable Soup
Posted On November 21, 2019
As I am typing up this recipe today it is pouring rain outside and it is having me wishing I had on the ingredients on hand to make this. Nothing sounds more comforting then a creamy soup on a cold rainy day. This soup defiantly fits that bill and it is completely adaptable to your liking. The potatoes help give it is creamy texture so only a tiny bit of cream is added.
This soup is a great source of potassium and vitamin D as well as fiber. It is also so hardy that your meat lovers will even love it, as well as your calorie counting health concise family members.
Root Vegetable Soup
Delicious hearty soup that will satisfy even your meat loving family members.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion
- 3 tbsp minced garlic
- 1 tbsp fresh rosemary chopped divided
- 2 1/2 cups diced peeled yukon gold potato (1 pound)
- 2 1/4 cup diced peeled sweet potatoes (3/4 pound)
- 2 cups diced peeled turnip
- 1 1/4 cups diced peeled parsnip (about 1/2 pound)
- 2 cups homemade chicken broth *
- 2 cups water
- 2 tbsp heavy whipping cream
- 1/2 tsp pepper
- 3/4 tsp salt
- 1 tsp dried thyme
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion to pan: cook 5 minutes or until tender, stirring occasionally. Add garlic, 2 teaspoons rosemary, and thyme; cook 1 minute, stirring occasionally. Stir in potatoes and next 5 ingredients (through 2 cups water) Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.
- Place 3 cups vegetable mixture in a blender (or use a hand blender to slightly puree soup leaving some chunkiness). Place a clean towel over opening in blender lid to avoid splatter. Blend until smooth. Return to pan. Stir in cream, salt and pepper.
- Serve with warm bread or rolls, and a nice green salad
Notes
- If you want this to be vegetarian just use vegetable broth instead of chicken. I just always have chicken broth on hand so that is what I used.
- Feel free to change up the root vegetables to your liking (could use beets, regular potatoes, yams, purple potatoes, rutabaga etc...)
Recipe adapted from Cooking light October 2010 IssuePlease follow and like us:
