Root Vegetable Soup Recipe
Savory, thick, creamy, and loaded with delicious flavor to warm the body and soul! Root vegetables simmered in a sage flavored broth, then pureed into a velvety smooth concoction.
Servings: 5
Calories: 268kcal
Ingredients
- 3 tbsp Unsalted butter
- 1 medium Onion diced
- 2 medium Carrots chopped coarsley
- 1 large Parsnip chopped coarsely
- 2 stalks Celery chopped coarsely
- 1 medium Russet potato chopped coarsely
- 1 medium Sweet potato chopped coarsely
- 8 large Fresh sage leaves
- 1/2 tsp Fresh ginger grated
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper, ground
- 3 1/2 cups Vegetable stock
- 1/2 cup Heavy cream
- Fresh chives chopped - optional
Instructions
- In a large pot over medium-high heat, melt the butter. Add the chopped onion, carrots, parsnips, and celery. Stir to coat evenly. Saute for about 10 minutes stirring occasionally, until they start to soften.
- Add the russet potato, sweet potato, sage, ginger, salt, and pepper. Saute for about 1 minute or until the sage becomes fragrant.
- Stir in the vegetable stock, bring to a boil. Reduce the heat to a simmer. Cover, and cook until the vegetables are tender and cook through about 15 minutes.
- Remove from the heat. Discard the sage. Puree the soup with an immersion blender or puree in batches in a blender until smooth and creamy.
- Stir in the heavy cream. Taste and add more salt and pepper if needed.
- Garnish with chopped chives and a little extra cream, if desired.
Notes
Yields about 5 cups.
Nutrition
Calories: 268kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 961mg | Potassium: 621mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11473IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1mg