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Root Vegetable Soup

March came in like a lamb. It was a beautiful day so I took a refreshing walk in the park and then went in search of fresh vegetables at my nearby farmer’s market. They had packaged up some winter vegetables as a soup starter kit. I made this delicious creamy Root Vegetable Soup. It’s basically a purée, no cream added.

The kit contained:

  • a giant parsnip
  • about 6 carrots
  • a turnip
  • a medium-sized onion
  • 2 small pieces of celery
  • a small piece of leek
  • a few sprigs of Italian flat leaf parsley and what appeared to be the delicate fronds of a fennel bulb

There were no instructions, so this is what I did:

I added a small potato to the mix. Then I cut all of the vegetables into small chunks. I put everything (except the herbs) into a soup pot and filled it with water until the vegetables were just covered. I boiled them until they were soft.

A few scoops at a time, I put the softened vegetables into a blender and blitzed them to a purée. The potato gives the soup a creamy consistency without adding fattening cream.

I returned the purée to the soup pot, added salt and pepper, a shake of dried Italian herbs, a pinch of hot red pepper flakes, and half of the fresh herbs chopped up tiny. I brought the mixture back up to a boil and tasted it. It needed a little more salt and I added 8 ounces of vegetable broth.

I let it simmer for about 10 minutes before serving. I sprinkled the remaining fresh herbs onto each bowl.

There is absolutely nothing fattening or unhealthy about this soup, and it tastes delicious. The carrots take center stage but their sweetness is balanced by the other root vegetables. It was a big hit.

The Root Vegetable Soup was so healthy that I didn’t feel a bit guilty about serving it with grilled-cheese-and-tomato sandwiches.

Buon appetito!

From Root Vegetables to Soup

Root Vegetable Soup


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