Winter Root Vegetable Soup

Winter Root Vegetable Soup

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"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."

Ingredients

1 h 35 m {{adjustedServings}} servings 324 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 40.7g
  • 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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Directions

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  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

50
  1. 66 Ratings

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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 ha...

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 sim...

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 garl...