Root Vegetable Soup

Ingredients

For the Base:

• 2 tablespoons olive oil or butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium turnip, peeled and diced
• 3 medium potatoes, peeled and cubed
• 6 cups vegetable or chicken broth
• 2 bay leaves
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• Salt and pepper to taste

Optional Additions:

• 1 cup chopped kale or spinach
• 1/4 cup heavy cream
• Fresh herbs for garnish (parsley, thyme, or chives)

Directions

1. Prepare the vegetables: Wash, peel, and chop all root vegetables into roughly 1/2-inch pieces. Try to keep them similar in size so they cook evenly.
2. Build the flavor base: Heat olive oil or butter in a large soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the vegetables: Add all the chopped root vegetables to the pot and stir to coat with oil. Cook for 5-7 minutes, stirring occasionally, allowing the vegetables to develop a slight caramelization.
4. Add liquid and seasonings: Pour in the broth, add bay leaves and thyme, and season with salt and pepper. Bring to a boil, then reduce heat to maintain a gentle simmer.
5. Cook until tender: Cover and simmer for 25-30 minutes, or until all vegetables are fork-tender.
6. Finishing options:
   • For a chunky soup: Remove bay leaves and serve as is.
   • For a partially smooth soup: Use an immersion blender to partially blend the soup, leaving some chunks for texture.
   • For a completely smooth soup: Remove bay leaves and carefully transfer soup to a blender in batches, blending until smooth, then return to pot.
7. Final touches: If using, stir in chopped greens and simmer for another 3-5 minutes until wilted. For added richness, stir in cream or coconut milk and gently warm (do not boil after adding cream).
8. Serve: Ladle into bowls and garnish with fresh herbs. Serve with crusty bread for dipping.

Storage Tips

This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. The flavors often improve after a day, making it perfect for make-ahead meals.