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All-in-the-Pot Root Vegetable Soup

All-in-the-Pot Root Vegetable Soup


  • Author: She's Almost Always Hungry
  • Total Time: 1 hour, 15 minutes
  • Yield: 10 1x

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

Scale

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