Go Back
root vegetable soup on stovetop

Root Vegetable Soup

This healthy soup makes a cozy, tasty meal for a cool autumn evening.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Soup
Cuisine American, Mediterranean


  • 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


  • 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.


You can adjust the water in this recipe to get your desired consistency.
Keyword root vegetables, soup