Cream Of Root Vegetable Soup
Equipment
- Large soup pot
- Cutting board and knife
- Wooden spoon
- Immersion blender or countertop blender
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 garlic cloves minced
- 3 medium carrots peeled and chopped
- 2 medium parsnips peeled and chopped
- 1 large sweet potato peeled and cubed
- 1 small celery root celeriac, peeled and cubed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- ¼ cup heavy cream or coconut cream optional
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
Add Root Vegetables
- Incorporate chopped carrots, parsnips, sweet potato, and celery root into the pot. Sauté for 5 minutes to enhance their flavors.
Simmer The Soup
- Pour in vegetable broth and water. Add thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
Blend To Perfection
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender, then return to the pot.
Add Creaminess
- Stir in heavy cream or coconut cream for added richness, if desired. Adjust seasoning with additional salt and pepper as needed.
Serve And Garnish
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm.
Notes
This soup is versatile and forgiving. Feel free to adjust the types and quantities of root vegetables based on what's available or in season. The key is to maintain a balance of flavors and textures to achieve that creamy, comforting consistency.