Dinners · Fall (Halloween & Thanksgiving) · Healthy and Delicious · Soups

Winter White Root Vegetable Soup

Winter White Root Vegetable Soup by Rumbly in my TumblyThis soup is one of my all time favorite soup recipes.  It only takes 30 minutes to make, it’s healthy, delicious, and hearty, and it just screams “FALL!” “WINTER!” to me when I eat it.  This soup is cozy.

Winter White Root Vegetable Soup by Rumbly in my Tumbly
Winter White Root Vegetable Soup by Rumbly in my Tumbly

I got this recipe from my Aunt, so I’m not sure what magazine or cook book it came out of, but I definitely love it.

Winter White Root Vegetable Soup by Rumbly in my Tumbly
Winter White Root Vegetable Soup by Rumbly in my Tumbly

Don’t be turned off by some of the “weird” ingredients in this soup.  I promise, they are all delicious on the inside, even if they are ugly on the outside (like this celery root *celeriac)

Winter White Root Vegetable Soup by Rumbly in my Tumbly
Winter White Root Vegetable Soup by Rumbly in my Tumbly

If you can’t find one of the roots, you can just sub it with some extra turnip or some extra potato or whatever.  It is still going to taste great.  I make mine with chicken broth instead of water, and I sub out the fennel for some extra turnip, because I can’t stand fennel.  I also leave out the beet garnish. I like to garnish mine with chives and parmesan.

Winter White Root Vegetable Soup by Rumbly in my Tumbly
Winter White Root Vegetable Soup by Rumbly in my Tumbly

Serve this with a salad with some crusty bread and eat it in front of the fireplace with your coziest socks on. 🙂

Enjoy!

My modified recipe (pic of original above)

Ingredients:
1 tablespoon butter
1 medium onion, chopped
2 cloves of garlic, halved
1/2 small head of cauliflower, coarsely chopped
1 medium potato, peeled and cut into one inch pieces
1/2 of a celery root, peeled and cut into one inch pieces
1 turnip, peeled and cut into one inch pieces
1 medium parsnip, peeled and coarsely chopped
1 teaspoon salt
3 cups chicken broth
1 cup milk
1/2 teaspoon pepper
chives and parmesan cheese for garnish

Directions:
Heat butter in a large pot with a lid over low heat and sautee the onions and garlic until the onions are just softened, about 5 minutes.

Add the chicken broth, cauliflower, potato, celery root, turnip, parsnip, salt, and pepper. Bring mixture to a boil, and then turn heat all the way down to low and cover.  Cook covered for 30 minutes.

When the 30 minutes is up, use your immersion blender to blend the soup into a thick, creamy mixture.  Add the milk and stir over low heat for about 5 more minutes.  Season with more salt or pepper if desired.  Garnish with chopped chives and parmesan cheese.  Enjoy!

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