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Winter Root Vegetable Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 250
A hearty and warming soup perfect for winter, made with roasted root vegetables and aromatic herbs.

Ingredients

Vegetables

  • 2 medium carrots (peeled and chopped)
  • 2 medium parsnips (peeled and chopped)
  • 2 medium potatoes (peeled and chopped)
  • 2 medium sweet potatoes (peeled and chopped)
  • 1.5 medium red onions (or 2 small, chopped)
  • 1 piece celery root/celeriac (size of a medium potato, chopped)
  • 2-3 cloves garlic (unpeeled)
  • 1 teaspoon dried herbs (such as herbes de Provence)
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon butter (any type)
  • 4.5 cups vegetable stock (hot)
  • 0.5 teaspoon fine sea salt (and pepper to taste)

Instructions 

  • Preheat oven to 425°F (220°C). Toss chopped vegetables with herbs, paprika, salt, pepper, and oil; roast for 30 minutes.
  • Peel and chop garlic and onion. Add all roasted vegetables, garlic, and onion to a pot with hot stock.
  • Bring to a boil, then simmer for 5-8 minutes until vegetables are soft.
  • Remove from heat, stir in butter, and partly mash to desired chunky texture. Adjust seasoning and serve.

Notes

Roasting enhances the natural sweetness of the vegetables and adds depth to the flavor.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: International
Keyword: Vegetables