I think I have finally been cooking food from scratch long enough to begin to trust myself. I found this recipe for root vegetable soup that called for two of almost everything. Maybe there are baby turnips, rutabagas, and parsnips where you are but not at my markets. Two each of very hefty root vegetables would have made enough soup for many more people than the 6-8 touted. I peeled and diced them all and froze about 2/3 of them to figure out how to use another day. This took a lot of time. Peeling a celery root isn't like peeling an apple. But it was all worth it.
Ask for help from other family members. This soup is complex, sweet and savory and perfect for a rainy winter night. For a variation on what I had read, I also roasted the diced veggies until some of them caramelized. The soup could be made without this step but I think it was a very good move. You can also use any combination of root veggies you choose. There is no right way in cooking. This soup is amazing.