Root Vegetable Soup

This simple and extremely satisfying soup can be made with whatever root veggies you have on hand.  Rutabagas, celery root, parsnips, carrots, sweet and regular potatoes, turnips.  There’s really no exaggerated usage here as all are quite content cooking side by side.  Together with onions, garlic and a few condiments, you have created an earthy and satisfying meal to remove the chill on a frosty winter’s night.   Give the carnivore in you a rest and try this robust veggie soup.   Guaranteed you won’t miss your meat and will be back for seconds.


2 carrots – peeled and sliced

2 parsnips – peeled and sliced

2 ribs of celery – medium sliced

5 garlic cloves – peeled and left whole

1 medium onion – halved into quarters and sliced thinly

1/2 celery root or fennel bulb – chopped

1 sweet potato – peeled and medium cubed

2 medium sized potatoes – peeled and medium cubed

1 turnip – peeled and medium cubed

2 bay leaves – fresh or dried

2 sprigs of fresh rosemary

1/2 cup of fresh chopped parsley

5 cups of low sodium chicken broth

1/2 TSP Aleppo pepper

Bunch of fresh baby spinach

Kosher salt and fresh cracked pepper


In a medium Dutch oven, add some olive oil and sauté the celery and the onions, with the rosemary and bay leaves for a few minutes.  Add the garlic, carrots and the parsnips and cook a few more minutes.   Incorporate all the other vegetables and add the chicken stock.  Season generously with kosher salt and pepper.  Bring to a boil and then simmer for about 45 minutes till the veggies are tender.  Throw in the spinach for color and allow the soup to rest covered for a few hours so the flavors to develop.  Serve hot with some sprinkled parsley and a bit of fresh chopped sage.


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