Description
Use this recipe as a guide. The soup is designed to use up various vegetables you have in your pantry and is loosely based on a recipe for Farmers’ Root Vegetable Soup from the New England Soup Factory Cookbook.
Ingredients
8 cups root vegetables, peeled and cut into 1″ cubes (sweet potatoes, carrots, celeriac, turnips, etc.)
2 stalks celery, chopped
1 medium onion, chopped
Few stems of thyme
2 quarts low-sodium chicken broth
Salt and pepper to taste
Sour cream, for garnish, optional
Pepitas, for garnish, optional
Instructions
Place all the vegetables and thyme into a large stockpot. Add the stock. If needed, add water so vegetables are just covered.
Bring to a boil over high heat. Reduce the heat to medium and simmer for 45 to 50 minutes, stirring occasionally. Remove from the heat and remove the thyme stems.
Puree in small batches in a blender until smooth (be careful blending hot liquid). You may also use an immersion blender.
Taste and adjust the seasoning as necessary. If the soup is a little thick, stir in a bit of milk to thin it out.
Serve with a dollop of sour cream and sprinkling of pepitas, if desired.
Notes
*Nutritional information will change based on vegetables used.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 150.41
- Sugar: 4.33 g.
- Sodium: 127.67 mg.
- Fat: 7.33 g.
- Saturated Fat: 1.51 g.
- Carbohydrates: 15.47 g.
- Fiber: 3.35 g.
- Protein: 8.85 g.
- Cholesterol: 0.71 g.
Keywords: root vegetables, chicken broth