Root Vegetables Soup


The South Arm Community Kitchen met again on a Wednesday. We made a winter soup with various seasonal root vegetables.

img_0276

This simple, robust and cold weather soup can be made with almost any mixture of root vegetables you can get on hand. We made this with carrots, parsnips, celery root, turnips, rutabaga and sweet potatoes. Winter gourd, potatoes and squash are great for this soup too.

img_0277

We served the Mixed Root Vegetables Soup with a 3 chicken salad of 3 different flavours.

Ingredients

  • 6 tablespoons unsalted butter
  • 1 large onion or 2 leeks (white and light green part only), chopped
  • 2 to 3 celery stalks, diced
  • 3 cloves garlic, finely chopped
  • 3 rosemary or thyme stalks (or 1 teaspoon dried ones)
  • 2 bay leaves
  • 3 1/2 pounds mixed root vegetables (carrots, parsnips, celery root, turnip, rutabaga, sweet or regular potatoes), peeled and diced
  • 1 teaspoon of sea salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • juice of 1/2 lemon, or more for serving
  • extra virgin olive oil
  • chili flakes, optional

img_0220

Source: South Arm Community Kitchen


Instructions

img_0234Chopped and dice vegetables.
img_0235Melt butter in a large pot. Saute onions for 5 minutes or until soft. Add garlic and saute another 30 seconds.
img_0238Add all the chopped root vegetables and herbs. Season with salt and pepper to taste. Saute for a few more minutes.
img_0240Add enough water (about 8 cups) to cover the vegetables, at least an-inch above the vegetables. Bring to a boil on high heat.
img_0242Reduce heat to medium and simmer, covered, until the root vegetables are tender, about 30 to 40 minutes.
img_0270

Remove bay leaves and stalks of rosemary or thyme.

Remove pot from burner and blend the soup with an immersion blender to the desired smoothness.

img_0274We like to have some chunks in the soup. Thin out with soup with water if it’s too thick and bring back to a boil before serving.

Season with more salt and pepper if needed.

To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice and crush chili if desired.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s