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Root Vegetable Soup

Root Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, smashed
  • 3 medium carrots (about 12 oz), peeled and cut into 1-inch chunks
  • 2 medium parsnips (about 8 oz), peeled and cut into 1-inch chunks
  • 1 medium sweet potato (about 10 oz), peeled and cut into 1-inch chunks
  • 1 medium russet potato (about 8 oz), peeled and cut into 1-inch chunks
  • 4 cups vegetable broth
  • 1 tsp fresh thyme leaves, or ½ tsp dried
  • ¾ tsp fine sea salt
  • ½ tsp black pepper

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook 5 minutes until soft and translucent.
  2. Add all the root vegetables, then pour in the broth. Stir in the thyme, salt, and pepper. Bring to a boil, then reduce heat to a simmer, cover, and cook 20 to 25 minutes until fork-tender.
  3. Remove from heat. Blend with an immersion blender, or carefully in batches in a regular blender, until completely smooth.
  4. Taste and adjust seasoning. Ladle into bowls and top with a drizzle of olive oil, cracked pepper, and fresh thyme.

Notes

If you like a little texture, set aside a few cooked vegetable chunks before blending, then stir them back into the soup at the end.