Winter Root Vegetable Soup

Name: Winter Root Vegetable Soup
Total time: 60 min
Yield: 6 Servings
Ingredients: 3 parsnips, peeled and cut into 1/2-inch pieces; 🥕 3 carrots, peeled and cut into 1/2-inch pieces; 2 turnips, quartered; 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces; 1 celery root, peeled and cut into 1/2-inch pieces; 1 sweet potato, peeled and cut into 1/2-inch pieces; 1/4 cup olive oil; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 🧈 3 tablespoons unsalted butter; 🌿 1 stalk celery, diced; 🧅 1/2 sweet onion, diced; 1 quart vegetable broth, or more as needed; 1/2 cup half-and-half

Cost $10, save $12

Source: Recommended by CookPal

60 Min
6 Servings
$10

Winter Root Vegetable Soup

Cost $10, save $12

Source: Recommended by CookPal

60 Min
6 Servings
$10

INGREDIENTS

Root Vegetables
- 3 parsnips, peeled and cut into 1/2-inch pieces
- 🥕 3 carrots, peeled and cut into 1/2-inch pieces
- 2 turnips, quartered
- 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
- 1 celery root, peeled and cut into 1/2-inch pieces
- 1 sweet potato, peeled and cut into 1/2-inch pieces
Seasoning
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Other Ingredients
- 🧈 3 tablespoons unsalted butter
- 🌿 1 stalk celery, diced
- 🧅 1/2 sweet onion, diced
- 1 quart vegetable broth, or more as needed
- 1/2 cup half-and-half

STEPS

Preheat the oven to 425 degrees F (220 degrees C).

Combine parsnips, carrots, turnips, butternut squash, celery root, and sweet potato in a large roasting pan. Drizzle with olive oil; season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss vegetables to evenly distribute seasonings.

Roast in the preheated oven until vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.

Meanwhile, melt butter in a large pot or Dutch oven over medium heat. Stir in diced celery and onion; cook and stir until onion softened and turned translucent, about 5 minutes.

Add vegetable broth; bring to a simmer, uncovered. Stir in roasted vegetables; continue simmering for 10 minutes.

Purée soup with an immersion blender until smooth. Stir in half-and-half; season with salt and black pepper. Add more vegetable broth if too thick.

NUTRIENTS

Per 1 serving

🔥

324

Calories

5
Protein
41
Carbs
18
Fats

💡 This soup can be garnished with fresh herbs like parsley or chives for enhanced flavor and presentation.To make it dairy-free, substitute half-and-half with coconut milk or almond milk.Adjust the consistency of the soup by adding more or less vegetable broth.For added texture, reserve some roasted vegetables and add them back after blending the soup.