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Winter Root Vegetable Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 250
A hearty and warming soup perfect for winter, made with roasted root vegetables and aromatic herbs.

Ingredients

Vegetables

  • 2 medium carrots (peeled and chopped)
  • 2 medium parsnips (peeled and chopped)
  • 2 medium potatoes (peeled and chopped)
  • 2 medium sweet potatoes (peeled and chopped)
  • 1.5 medium red onions (or 2 small, chopped)
  • 1 piece celery root/celeriac (the size of a medium potato, peeled and chopped)
  • 2-3 cloves garlic (unpeeled)
  • 1 teaspoon dried herbs (such as herbes de Provence)
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon butter (any type)
  • 4.5 cups vegetable stock (hot)
  • 0.5 teaspoon fine sea salt (and pepper to taste)

Instructions 

  • Preheat oven to 425°F (220°C). Toss chopped vegetables with herbs, paprika, salt, pepper, and oil; spread on a baking sheet.
  • Roast for 30 minutes until tender. Chop onion and garlic.
  • Combine roasted vegetables, onion, and garlic in a pot with hot vegetable stock. Bring to a boil, then simmer for 5-8 minutes.
  • Remove from heat, stir in butter, and partly mash to desired texture. Adjust seasoning and serve.

Notes

For a creamier texture, blend part of the soup with an immersion blender.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: International
Keyword: Vegetables