Cooking Kitchen Love Recipes

Winter Root Vegetable Soup Recipes

Name: Winter Root Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 celery stalks, diced; 1 large wite onion, diced; 2 garlic cloves, diced; 2 parsnips, cut in 1/2 inch pieces; 1 rutabaga, peeled and cubed; 4 turnips, peeled and cubed; 2 carrots, cut in 1/2 inch pieces; 6 cups stock, can use veggie or chicken; 2 sprigs fresh rosemary, finely chopped; 2 tbps fresh thympe, finely chopped; Salt & Pepper to taste; Pesto and Parmesan for serving; 1 parmesean cheese rind

March 12, 2019 by fourseasonsofautumn No Comments

Cold days call for warm soup and with bountiful winter produce you can easily whip up some magic. Root vegetables like parsnips, turnips, rutabaga, carrots, and celery are so plentiful right now. They may seem like ho-hum veggies, but they’re definitely underestimated. I love using the tasty produce to create delicious winter root vegetable soup recipes!

This vegetable soup is so hearty and filling. With the same ingredients, you can make a creamy or traditional version of the soup. It’s loaded with root veggies, fresh herbs and garlic. When the ingredients come together with chicken stock it creates a magical soup that’s perfect for winter!

For the first root vegetable soup I simply chopped a variety of different veggies; rutabaga, turnips, parsnips, celery and carrots. I saute some onions, celery, and garlic for the base. I added some fresh rosemary and thyme before adding the chunky vegetables. Add the stock to bring the mixture to a simmer and let the vegetables soften.

I love to serve this soup with freshly grated Parmesan and a fresh dollop of pesto. It really brings the flavors to life and a nice pop of color. Check out my easy homemade pesto recipe or if you’re short on time, Costco and Trader Joe’s have good quality pesto options.

Creamy Winter Root Vegetable Soup

Okay, so you guys know that I hate when food goes to waste! And sometime in an effort to use it all – I come up with some great recipes! I made a large batch of the root vegetable soup and didn’t want to throw it away! I simply pureed what was left, added a couple more ingredients, and the soup got even better!

This creamy root vegetable soup was a complete accident and totally delicious! It was especially good when mopping up with some homemade crusty bread! This meal ended up being one of my all-time favorites!

It was so easy, too! All I did, was take an immersion blender to the pan of leftover soup, added some flour water, a little cream, some more salt, and pepper and brought the soup to a boil. Voila! Heaven in a bowl! Seriously give this a try!

Winter Root Vegetable Soup

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Ingredients

2 celery stalks, diced
1 large wite onion, diced
2 garlic cloves, diced
2 parsnips, cut in 1/2 inch pieces
1 rutabaga, peeled and cubed
4 turnips, peeled and cubed
2 carrots, cut in 1/2 inch pieces
6 cups stock, can use veggie or chicken
2 sprigs fresh rosemary, finely chopped
2 tbps fresh thympe, finely chopped
Salt & Pepper to taste
Pesto and Parmesan for serving
1 parmesean cheese rind

Instructions

In a large pan soup pan, saute the onion and celery in butter or olive oil. When the onions are soft, add the garlic and fresh herbs. Mix until the garlic is soft, about a minute. Then add te parmesean cheese rind and chopped root vegetables. Mix well before adding the stock.
Once the stock is added, bring the soup to a simmer and reduce the heat. Continue cooking until the vegetables are soft. Season to taste with salt & pepper. Serve the soup with freshly grated Parmesan and a dollop of pesto.
To make a creamy version of this soup, take an immersion blender to the mixture and add a mixture of flour and water to help thicken it. About 1 tbsp of flour to 1 tbsp of water. Add some heavy cream and serve!