Go Back
Print Recipe

Creamy Root Vegetable Soup

This hearty and comforting winter root vegetable soup is packed with nourishing ingredients and perfect for chilly days! It's easy to make and can be customized with whatever root veggies you have on hand.
Servings: 0

Ingredients

  • 2 tablespoons butter
  • 1 medium onion diced
  • 2 large carrots peeled and chopped
  • 1 sweet potato or russet potato diced
  • 2 turnip diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup milk or cream optional, for creamier soup

Instructions

  • In a large pot over medium heat, melt the butter. Add the diced onion and garlic, sautéing for 2–3 minutes until softened.
  • Add the carrots, potato, and turnips. Stir and cook for 5 minutes to bring out their flavors.
  • Pour in the broth, add thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 25–30 minutes, or until the vegetables are tender.
  • For a creamy soup, use an immersion blender to puree until smooth, or blend in batches. If you like a chunkier soup, leave it as is.
  • Stir in the milk or cream for a richer texture. Let it warm through for 2 minutes, then remove from heat.
  • *If the soup needs to be thickened, boil for a few minutes until the desired consistency has been reached.
  • Ladle into bowls and top with fresh parsley and a few seeds. Serve with warm crusty bread!

Notes

Toppings: Parsley, a little cream, seeds of choice.