Winter Root Vegetable Soup

Winter Root Vegetable Soup

45 Reviews 3 Pics
  • Prep

    35 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
LOOSENUP
Recipe by  LOOSENUP

“I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
  3. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  4. Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

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Reviews (45)

Rate This Recipe
kipuka11
40

kipuka11

Loved it! The combination of the different flavors from the roots were wonderful. Next time I am going to cut back on the butternut squash a little and add more parsnips and celery root. I have never cooked with celery root before but now it's my favorite. The only thing I would add to this recipe is to stir in herbs. I used basil and dill and I think it added a little more flavor (not that it was lacking)

Brandi
33

Brandi

I just made this and it is delicious. I added 3 cloves of garlic to the celery and onion while I cooked that. I also added some garlic powder, cumin, and dried parsley to the soup while it simmered. I think cumin goes very well with root vegetables. Thanks for the great recipe! This is the perfect thing for a cold winter day.

Zonia
29

Zonia

I made this tonight but tweaked it to my personal liking. I had no parsnips so used 4 turnips, substituted garlic rosemary bread dipping blend for the salt and pepper. I added 2 leeks and garlic to the onion, celery, and butter. I used 2 1/2 Tbls vegetable paste, 1 cup white wine (Chardonnay), and 6 cups of water to make the broth. Then I added the roasted vegies. It looked so good as it was that I didn't puree it or add the cream. It turned out great, will definitely make this again and again. I had never used celery root but will from now on, and I will have to try it with the parsnips as I'm sure it will add another great flavor. Thanks for sharing your recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 324 cal
  • 16%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 1851 mg
  • 74%

Based on a 2,000 calorie diet

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Irish Root Soup

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Vegan Japanese Winter Squash and Leek Soup