Roasted Root Vegetable Soup

Turnip and carrot tossed with olive oil, salt, and pepper
Turnip and carrot tossed with olive oil, salt, and pepper

I do writing and reading blog posts every Tuesday, and now I’m gong to start doing lifestyle blog posts every Thursday, mostly about cooking and crafting.

One of my favorite things about winter is cooking warming foods, and I particularly love root vegetable soups. They taste very creamy without being loaded with heavy cream. They are a good starter, and for lunches I will dice any leftover protein I have sitting around and eat it in the soup. I don’t really use a recipe, because it always depends what I have in the refrigerator, but here’s a general idea.

Vegetables I like to use: carrots, turnips, parsnips, rutabaga, potatoes, sweet potatoes, celery root.


Step 1: Roast root vegetables

After roasting

Preheat oven to 400. Cut up root vegetables into 1″ cubes. Toss with olive oil, salt, pepper. Roast for 20 min, toss, roast for another 20-25 min. They’re done when you can press a butter knife through them, but you’re going to simmer them also, so it doesn’t matter if they’re completely done.

Step 2: Onions and butter

In a big pot, saute chopped onions or shallots in a generous amount of butter (2-3 T). You can fry some celery with this as well.


Step 3: Simmer

Add roasted root vegetables to the pot, cover with water or stock. If using water, add some bullion–I like Chicken Better than Bullion. Simmer for 20-30 minutes covered.

With some leftover pork shoulder stirred in and a dollop of arugula pesto

Step 4: Blend

Let cool until it’s not dangerously hot, and blend until smooth. May need to do this in two batches.

Step 5: Adjust flavors

Return it all to the pot and heat through. This is a good time to taste it and see what it needs. I often find it needs several grindings of fresh pepper and the juice from half a lemon.

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