Root Soup

I mentioned earlier in the week about my root vegetable obsession, and if you thought I was stopping at beets, think again. The idea behind root soup is nutrition. I wanted something that was easy to make and packed full of vitamins. Something that you can prepare ahead, and freeze the leftovers and something that tastes far better than it sounds. Its surprising how many vitamins these humble roots pack into their earth covered outer layer. This is the kind meal that I feel good about serving. Finding locally grown, organic roots is easy and most all of the ingredients are available year round. Serve hot with a fresh slice of crusty bread, and I promise you wont regret it. 

The first time I made this soup I made it with all of the roots listed on the original recipe, this is totally up to you. You can substitute where you want. The recipe makes a full 6 quart dutch oven worth of soup. It freezes well, but if you want less, simply reduce the amount of each root you use. 

Root Vegetable Soup- Adapted from Country Living

2 tablespoons olive oil

1 1/2 cup yellow onion, diced

Garlic, to taste.

6 cups chicken stock

2 tablespoons apple cider vinegar

1 celery root, diced

2 cups potatoes, peeled+diced

1 large sweet potato, peeled+diced 

1 cup parsnips, diced

1 1/2 cups carrots, diced

1 cup turnips, diced

1/2 teaspoon fresh ginger root, minced

Salt, to taste

1/4 teaspoon cumin

1/4 heaping teaspoon red curry paste

1/4 teaspoon cinnamon (optional)

1/8 teaspoon cayenne pepper (optional)

A note about celery root: Celery root has a really intimidating outer layer, that you definitely want to remove. I have found that treating it similar to a pineapple is the easiest way to remove the outer layer and get to the flesh. 

Saute the onions and garlic in dutch oven with olive oil. Mix in spices and saute a minute more. Add all of your diced roots and stir to combine everything together. Place lid on dutch oven and cook on low, checking/stirring frequently just until roots begin to soften. Add the chicken stock and bring to a boil. Reduce heat to low and simmer for 1 hour, (stirring occasionally) or until all the roots have softened completely. Let the soup cool slightly and then puree with an immersion blender. 

I really hope you enjoy this recipe as much as we do. Happy cooking. 



Xo,

Alyssa