Root Vegetable Soup, a Farewell to Winter

by Lindsey on April 6, 2011

As I peeled and chopped the root veggies, I did feel like I was bidding Winter a good-bye. The sunshine was streaming through the window above my kitchen sink; outside the grass seemed to be getting greener with every passing minute.

The only things left to remind me of Winter were the slight chill in the breeze that blew through the crack in my kitchen window and the vegetables I held in my hands.

No, I didn’t want Winter to stick around for even one more day, but I felt I could offer one last bowl of steamy, soothing root vegetable soup as I said farewell and ushered Spring in with open arms.

This soup could be made with any root vegetables you have on hand. If you don’t like turnips or parsnips, use all carrots. Add some beets for a scarlet colored soup. Instead of parsley, you could try dill or fennel fronds. For extra richness, add a little heavy cream before serving.

The inspiration for this soup came from a similar soup I ate in early March at my favorite restaurant. I couldn’t wait to come home and replicate it. It’s smooth and flavorful. I think you’ll love it like I do.

Root Vegetable Soup (Farewell To Winter Soup)

3 purple turnips (about the size of a medium lemon)
6-7 carrots
3 large parsnips
2 yellow or white onions, roughly chopped
4 cloves of garlic, roughly chopped
6-7 cups or more vegetable, chicken broth or water
Salt and pepper to taste
Olive oil, for sauteing and drizzling
1 bunch fresh parsley, chopped

In a 3-4 quart pot, heat a little olive oil (1-2 tsp.). Add onions and garlic and saute until the onions start to brown a bit and soften. Add the chopped veggies to the pot and cover with vegetable broth. Let simmer for 30-40 minutes until all the vegetables are tender. (The time will be more or less depending on how big the vegetable chunks are.)

Puree the soup using an immersion blender, blender, or food processor. Transfer the soup back to the pot. Taste and adjust salt as necessary and add black pepper, if desired.

To serve, ladle soup into a bowl and drizzle with a little olive oil and garnish top with chopped parsley. Makes enough for 4-6 people.

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