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 Issue