It’s soup weather. Now that the air is getting crisp and cool, I plan on creating lots of new soup recipes. This Root Vegetable Soup is one of my favorites, and it’s so easy. It tastes delicious, and is very, very low in fat and calories.
This soup will give you a burst of energy from all the nutrition packed into these vegetables. Yet it is creamy and cozy at the same time.
My local supermarket sells prepackaged kits of root vegetables for soup making. These kits don’t come with any instructions, so I basically followed my recipe for Creamy Carrot Soup, but with alternative vegetables as the base.
I know most other supermarkets may not have these kits available, but you can easily recreate it with what you find at the market. The soup kit included:
- 1 giant parsnip
- 2 small turnips
- 1 large carrot
- 1 small onion
- 1 chunk of leek
- 1 celery rib
- a handful of parsley and dill
To this I added a half of a potato to add a creamy texture, and a small piece of chili pepper for a little zing. I chose not to use the dill because I think it can be a bit overpowering. I’ll save that for another recipe. The only other seasoning I added was salt and pepper.
To make this soup, I sliced the vegetables into chunks, put them in a large skillet, and covered them with water. I added salt, and boiled the vegetables until they softened.
I then processed them until smooth, and added them back to the pan.
To make this an even cozier meal, I served this soup with grilled cheese and tomato sandwiches on rye bread.
This meal is my idea of autumn self-care.
Of course, you can vary these vegetables to your liking. Let me know if you try this Root Vegetable Soup recipe, and if you come up with any interesting veggie combinations.
Root Vegetable Soup
Ingredients
- 1 large parsnip
- 1 large carrot
- 2 small turnips
- 1 small onion
- 1 celery rib
- 1 leek white part only
- 1/2 russet potato
- 1 inch chili pepper
- 2 tbsp fresh flat-leaf parsley
- 2 tsp salt or to taste
- 1/2 tsp freshly cracked black pepper
Instructions
- Slice all of the vegetables into small chunks.
- Place vegetables into a large skillet or soup pot, and add enough water to cover them completely. Bring to a boil, and cook until vegetables are softened, about 10-15 minutes.
- Transfer the softened vegetables to a food processor or blender. Add the chili pepper and parsley. Reserve the cooking liquid. Process the vegetables, chili pepper, and parsley until smooth, and then add the mixture back to the pan with the water.
- Season with salt and pepper to taste. Bring the mixture back to a boil, reduce heat and simmer for 10 minutes. Serve hot.
Notes
