Hearty Root Veggie Soup
A warming and wholesome soup brimming with earthy root vegetables like carrots, parsnips, and rutabaga, perfect for a cozy evening meal. This vegetarian dish is quick to prepare and incredibly satisfying.
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and chopped
- 2 medium parsnips peeled and chopped
- 1 small rutabaga peeled and chopped
- 6 cups vegetable broth
- 0.5 tsp dried thyme
- 0.25 tsp salt or to taste
- 0.125 tsp black pepper or to taste
- 2 tbsp fresh parsley chopped (optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic, chopped carrots, parsnips, and rutabaga to the pot. Cook for another 5-7 minutes, stirring occasionally to slightly soften the vegetables.
- Pour in the vegetable broth. Add the dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the soup simmer for 30-35 minutes, or until all the root vegetables are fork-tender.
- Taste the soup and adjust the seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to add other root vegetables like sweet potatoes or turnips. For extra protein, stir in a can of drained and rinsed cannellini beans or some cooked lentils. A swirl of cream or coconut milk at the end can add richness. Serve with a sprinkle of fresh herbs like thyme or chives.