How to Make Winter Root Vegetable Soup - A Step-by-Step Guide

As the temperatures drop and the days get shorter, there's nothing quite like a warm, hearty soup to combat the winter blues. And what better way to take advantage of the season's bounty than with a winter root vegetable soup? This comforting and nourishing dish is packed with all the wholesome goodness of the earth's winter offerings, making it the perfect meal to warm both body and soul.

This recipe is a celebration of the humble yet delicious root vegetables that thrive in the cold...

Read more

Ingredients

  • 3 parsnips, peeled and cut into 1/2-inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 celery root, peeled and cut into 1/2-inch pieces
  • 2 turnips, quartered
  • 1 sweet potato, peeled and cut into 1/2-inch pieces
  • 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons butter
  • 1 stalk celery, diced
  • ½ sweet onion, diced
  • 1 quart vegetable broth
  • ½ cup half-and-half cream
  • salt and ground black pepper to taste

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat an oven to 425 degrees F (220 degrees C).
  • 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.
  • Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  • 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.
  • Nutrition

    324 cal.

    • Total Fat: 18g
    • Saturated Fat: 6g
    • Cholesterol: 23mg
    • Sodium: 1786mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 10g
    • Total Sugars: 9g
    • Protein: 5g
    • Vitamin C: 46mg
    • Calcium: 184mg
    • Iron: 3mg
    • Potassium: 1036mg