Roasted White Root Vegetable Creamy Winter Soup
Creamy, comforting, hearty, and warming. Yes, all this in one bowl of this Roasted White Root Vegetable Creamy Winter Soup.
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Equipment
- baking sheet
- parchment paper or silicon mat
- large pot or Dutch oven
- wooden spoon or spatula
- Knife and cutting board
- vegetable peeler
- Grater or Microplane
- Blender (immersion or regular)
- Fine-mesh strainer or sieve
Ingredients
Vegetables
- 2 Parsnips peeled and chopped
- 2 Potatoes Yukon Gold or Russet, peeled and cubed
- 2 Turnips peeled and cubed
- 1 Celeriac peeled and chopped
- 1 Onion peeled, chopped
- Ginger peeled, grated
Base
- 2-3 tbsp Olive oil for roasting
- 4 cups Vegetable or chicken broth
- 1 cup Heavy cream adjust to taste or use half-and-half for a lighter option
Seasoning
- 2-3 Fresh thyme springs or 1 tsp dried
- 2 Bay leaves
- ¼ tsp Nutmeg freshly grated if possible
- 1½ tsp Salt or to taste
- ½ tsp Black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the parsnips, potatoes, turnip, celeriac, and onion with olive oil, salt, and pepper. Spread them out on a large baking sheet in a single layer.
- Roast the vegetables for 25–30 minutes, turning halfway, until they are golden and tender.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the grated ginger and sauté for 1–2 minutes, until fragrant.
- Add the roasted vegetables to the pot with the ginger. Pour in the broth and add the bay leaf and thyme. Stir to combine.
- Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes to let the flavors meld.
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer in batches to a blender and blend carefully.)
- Stir in the cream and grated nutmeg. If the soup is too thick, add more broth until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with chopped parsley, a drizzle of olive oil, or a sprinkle of freshly ground black pepper if desired.
Notes
Don’t skip the roasting - it is the key to deeper flavor of the soup
Choose the right potatoes - use starchy potatoes like Yukon Gold or Russets for a creamy consistency.
Adjust the consistency - if the soup is too thick after blending, add more broth or water. If it’s too thin, simmer it a bit longer to reduce.
Nutrition
Serving: 1.5cupsCalories: 344kcalCarbohydrates: 38gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 48mgSodium: 1319mgPotassium: 993mgFiber: 7gSugar: 9gVitamin A: 607IUVitamin C: 42mgCalcium: 125mgIron: 2mg
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