Sweet roasted root vegetable soup
This adaptable recipe can use any of your favorite root vegetables.
This soup is complex, sweet, savory, and perfect for a rainy night. Roasting the diced veggies adds flavor. You can skip this step if you want to. You can also use any combination of root veggies you choose. There is no right way in cooking.
Servings: 6
Ingredients
- 1 parsnip, peeled and diced
- 1 rutabaga, peeled and diced
- 1 turnip, peeled and diced
- 1 sweet potato, peeled and diced
- 1 celery root, peeled and diced
- 1 fennel bulb, green parts removed, cored, and roughly chopped
- 1 tablespoon olive oil
- 1 celery root, peeled and diced
- 1 fennel bulb, green parts removed, cored, and roughly chopped
- 4 shallots, thinly sliced
- 2 tablespoons grated fresh ginger
- 1 cinnamon stick
- About 6 cups low-sodium or no-salt-added vegetable stock
- Red wine vinegar to taste
- Salt and freshly ground pepper to taste
Directions
- Preheat the oven to 425 F.
- Spread out the parsnip, rutabaga, turnip, sweet potato, celery root, and fennel on a baking sheet or pan with sides.
- Roast for 20 to 30 minutes or until some of the veggies darken.
- Meanwhile, heat the oil in a soup pot and cook the shallots and ginger until the shallots are soft.
- Add the roasted vegetables and the cinnamon stick.
- Add enough stock to cover the veggies. You can always add a little water if needed.
- Bring to a boil. Cover and then simmer for about 20 minutes. If you skipped roasting the veggies, you may need to simmer for another 10 minutes or so.
- Find the cinnamon stick and remove it.
- Use a handheld blender or regular blender to purée some of the soup leaving chunks. Don’t forget to remove the center part of the lid on a regular blender so the steam can escape and you don’t blow the lid off.
- Gradually add red wine vinegar, salt, and pepper to taste.
Nutrition information (per serving)
- Calories: 155
- Total fat: 4 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 161 mg
- Total carbohydrate: 25 g
- Dietary fiber: 5 g
- Protein: 8 g