Root Vegetable Soup

4.84 from 6 votes

This pureed vegan winter Root Vegetable Soup recipe is healthy and comforting! It's made with veggies like rutabaga, parsnips, and potatoes.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: winter vegetable soup, healthy vegetable soup, root vegetable soup recipe

Servings:

Calories: 149kcal

Author: Christine Rooney

Equipment

Dutch Oven

Ingredients

6 cloves garlic
1 onion any color
4 stalks celery
4 large carrots yields 2 cups sliced
2 large parsnips yields 1 cup sliced
1 rutabaga yields 4 cups diced
4 Yukon Gold potatoes yields 3 cups diced
2 Tbsp. olive oil
2 bay leaves
8 cups gluten free vegetable broth
1 tsp. kosher salt adjust to taste
1 tsp. pepper adjust to taste
2 Tbsp. white wine vinegar or vinegar of choice

US Customary - Metric

Instructions

Mince 6 cloves of garlic, 1 onion (any color), and 4 stalks of celery.
Wash and peel 4 carrots and 2 parsnips (be sure to remove wax from parsnips). Cut the carrots and parsnips into slices.
Peel 4 Yukon Gold potatoes (or potatoes of choice) and cut into chunks.
Peel the skin of a rutabaga with a knife (making sure to remove any wax) and discard. Dice the flesh of the rutabaga into chunks (the same size as the chunks of potato).
Heat a cast iron Dutch oven on heavy-bottomed soup pot on the stove top to medium heat. Add 2 Tbsp. olive oil to the pot. Once heated, add the minced garlic, onions, and celery. Saute for 4-5 minutes, stirring often.
Add the diced carrots, parsnips, and rutabaga to the soup pot along with 1 tsp. each of kosher salt and pepper. Saute for 5-6 minutes, stirring often.
Add 8 cups of vegetable broth to the pot along with 2 bay leaves. Bring the soup to a boil, reduce to a low boil, cover, and cook for 15 minutes.
After 15 minutes, remove the cover and add the diced potatoes. Cover and allow to cook on a low boil for another 20 minutes or until all of the vegetables are easily pierced with a fork. Once the vegetables are all fork tender the soup is done. Be sure to remove the bay leaves at this point.
Serve the soup as-is if you like it chunky or you can puree it using an immersion blender or potato masher. To blend it simply drop an immersion blender in the soup pot (remove it from the heat first) and pulse until you reach your desired consistency.
Once you have reach your desired consistency add 2 Tbsp. of white wine vinegar to the soup and stir to combine.
To Serve: Garnish with your favorite toppings and serve with crusty bread (optional).

Notes

You can sub any variety of potato you like for Yukon Gold potatoes.

I recommend a low-sodium brand of vegetable broth to keep sodium levels low. Feel free to adjust salt and pepper levels to your liking.

You can garnish this soup with toppings such as heavy cream, sour cream, Greek yogurt, coconut milk, fresh herbs, or some herb salt.

Feel free to cut this recipe in half if you would like a smaller batch.

Be sure to remove the food-grade wax found on store-bought root vegetables before consuming.

Nutrition