Description
This Root Vegetable Soup is a hearty and healthy vegan option perfect for winter. Packed with nutritious root vegetables, this soup is both comforting and satisfying. With a hint of thyme and a garnish of fresh parsley, it’s a flavorful dish that will warm you up on chilly days.
Ingredients
Scale
Vegetable Soup:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 celery stalks, chopped
- 1 medium sweet potato, peeled and diced
- 1 medium turnip, peeled and diced
- 1 small rutabaga, peeled and diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Saute Aromatics: Heat olive oil in a large pot. Add onion and cook until softened. Stir in garlic.
- Add Vegetables: Add carrots, parsnips, celery, sweet potato, turnip, and rutabaga. Cook for 5-7 minutes.
- Cook Soup: Pour in vegetable broth, add thyme, pepper, salt, and bay leaf. Simmer for 30-35 minutes until vegetables are tender.
- Blend and Serve: Remove bay leaf. Blend part of the soup for creaminess. Serve hot, garnished with parsley.
Notes
- You can swap in other root vegetables like potatoes or beets depending on preference.
- For extra depth, roast the vegetables beforehand.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 640mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
