Root Vegetable Soup
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.
- 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
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.
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