Winter Root Vegetable Soup

4.75 from 8 votes

This Winter Root Vegetable Soup will warm you up! It's made with savory root veggies like rutabaga, parsnips, and carrots pureed until creamy.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: root vegetable soup, vegan vegetable soup, pureed vegetable soup,

Servings:

Calories: 145kcal

Author: Christine Rooney

Equipment

Cast Iron Dutch Oven

Ingredients

6 cloves garlic
1 onion any color
3-4 stalks celery chopped
3-4 large carrots yields 2 cups chopped
2 large parsnips yields 2 cups chopped
1 medium-sized rutabaga yields 4 cups diced
4-6 Yukon Gold potatoes yields 3 cups diced
2 Tbsp. olive oil
2 bay leaves
6 cups vegetable broth
1-1 ¼ tsp. kosher salt
1 tsp. pepper
2 Tbsp. white wine vinegar or vinegar of choice
fresh herbs such as parsley, chives, or dill for garnish optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic, 1 onion (any color), and chop 3-4 stalks of celery.
Use a vegetable peeler to peel 3-4 carrots and 2 large parsnips (making sure to remove any food-grade wax from the parsnips). Cut the carrots and parsnips into slices and then into smaller chunks, making sure there are all relatively the same size (yields 2 cups each of chopped carrots and parsnips).
Cut 4-6 Yukon Gold potatoes (or yellow potatoes) into large chunks. The amount of potatoes needed depends on their size (yields 3 cups chopped potatoes).
Cut both the top and bottom from a medium-sized rutabaga and discard. Placing one of the flat surfaces on a cutting board, peel or cut the skin (and any food-grade wax) from the rutabaga and discard.
Cut the peeled rutabaga in half lengthwise, place the flat surface on the cutting board, and cut into chunks (just as you would a butternut squash or kohlrabi) (yields 4 cups of chopped rutabaga).
Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the Dutch oven.
Once heated, add the minced garlic, onions, and celery to the Dutch oven. Sauté for 4-5 minutes, stirring often.
Add the chopped rutabaga, parsnips, and carrots (leaving out the potatoes for now) to the Dutch oven along with 1 tsp. each of kosher salt and pepper. Sauté for 5-6 minutes, stirring often.
Pour 6 cups of vegetable broth into the pot and add 2 bay leaves. Stir until combined.
Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 15 minutes.
After 15 minutes, remove the cover and add the diced potatoes. Cover and cook on a low boil for another 20 minutes or until all of the vegetables are tender, but not mushy (they should be easily pierced with a fork).
Remove the bay leaves at this point.
Place an immersion blender into the pot and puree the soup on the low setting. Make sure that the blender is immersed in the soup so that it doesn't splash all over the place. Be sure to do this carefully as the immersion blender can cause the hot soup to splatter.
Puree the soup until it is smooth and creamy, or has reached your desired consistency.
Once the soup is pureed, add 2 Tbsp. of white wine vinegar and stir until combined. The vinegar helps to brighten up the flavor of the soup. Feel free to add another ¼ tsp. of kosher salt if needed and stir until combined.
To Serve: Garnish with fresh herbs such as parsley, chives, or dill for extra color and flavor. Serve with crostini or warm, crusty bread for dipping (optional).

Notes

Yukon Gold potatoes are sometimes called Yellow Potatoes.

Feel free to use low sodium 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.

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

The soup may be thinned out by adding a bit of extra vegetable broth if it's too thick.

Nutrition