Winter Root Vegetable Soup

4.5
(113)
88 Reviews
14 Photos

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Submitted by LOOSENUP
Published on June 18, 2020
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Prep Time:
35 mins
Cook Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 3 parsnips, peeled and cut into 1/2-inch pieces

  • 3 carrots, peeled and cut into 1/2-inch pieces

  • 1 celery root, peeled and cut into 1/2-inch pieces

  • 2 turnips, quartered

  • 1 sweet potato, peeled and cut into 1/2-inch pieces

  • 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces

  • ¼ cup olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 3 tablespoons butter

  • 1 stalk celery, diced

  • ½ sweet onion, diced

  • 1 quart vegetable broth

  • ½ cup half-and-half cream

  • salt and ground black pepper to taste

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).

  2. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.

  3. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.

  4. Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts (per serving)

324 Calories
18g Fat
41g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 324
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 32%
Cholesterol 23mg 8%
Sodium 1786mg 78%
Total Carbohydrate 41g 15%
Dietary Fiber 10g 37%
Total Sugars 9g
Protein 5g 10%
Vitamin C 46mg 51%
Calcium 184mg 14%
Iron 3mg 14%
Potassium 1036mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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