Thursday, December 20, 2012

Weeknight supper delight: Winter root veggie soup

Soooooo, I absolutely adore Seattle, but OH MY FREAKIN GOSH friends.  It has been pissing rain for about a week straight now.  The gray depressing kind of rain that really gets  you down.  I've been trying to lift my spirits with holiday goodness, but it's been an uphill battle.  I've also been battling some things with that awful job I quit a month ago...... yep....... still battling that demon.  Ah sigh.... well, this time tomorrow begins our WEEK of loved one visitings.  I can't wait.  I need it so so badly this week. :(

Anyways........ enough downer talk.  Let's make some soup!!!  Although the rain is tough to take, the winter root veggies here are suuuuuuuper tasty.  After years of getting our organic veggie bin, I am still trying to find new ways to use up these tasty gems.  Got any ideas???  Shoot them over!  I'd love to hear them! 

The stars of the show!

The begger

The finale

I like this soup with butter, cream, and chicken stock, but it is very easily made a vegan soup by subbing olive oil, veggie stock, and omitting the cream.

Here's your recipe:
Makes about 6 large servings

1 smallish yellow onion, chopped
3 cloves of garlic, crushed
1 tablespoon of butter (sub with additional olive oil for vegan)
1 tablespoon of olive oil
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 yams, peeled and chopped
1 tablespoon crushed red pepper
3 cups water
3 cups chicken stock (sub with veggie stock for vegan)
1 tablespoon black pepper (or less if you like it less peppery)
1 cup heavy cream (optional)
green onions (optional for garnish)

Warm butter and olive oil in a large soup pot over medium heat.  Add chopped onion and garlic.  Saute until onion is translucent, stirring occasionally, about  3 minutes.  Add carrots, parsnips, yams, and red pepper to pot.  Cook about 10 minutes, stirring often,  just until veggies begin to soften.  Add water and stock, bring to a boil.  Boil until root veggies can be easily mashed with a fork.

Using an immersion blender (or a regular blender in batches), blend soup together until smooth.  Add pepper and cream and blend again.

At this point, taste your soup.  It should be mildly spicy and peppery, but very creamy and earthy.  I don't like to add a lot of spices to this soup, because I love the taste of the root veggies to come through, but it would great with some rosemary and thyme.  I also don't add salt, because it is salty enough for me with the chicken stock, but you may need more salt added. 

Once the flavor rocks your world, pour soup into a bowl and garnish with chopped green onion.

This is a wonderful winter soup that I like to make in large batches to freeze for easy dinner nights.

Enjoy friends!!!



  1. making me...sooo....sleepy.....soup? ok.

    1. ha! I know you feel my rainy weather pain, Sara. Sheesh! When will it go away???!

    2. Don't they say the 4th of July...? BLAH!

  2. Today was really weird weather here. Well, it's been super windy all day, but in the morning it was dark and rainy, then around noon it was bright and sunny, and then it got dark and rainy again. :(

    Ooh, I wish I could get an immersion blender!

  3. That looks wonderful for winter cold weather! It's Cali cold here which means its slightly cold (about 70F today) so every busts out their huge jackets like its about to blizzard. But I am still wrapped up in a blanket trying to get warm!

  4. YUM. This is seriously what my pregnant dreams are made of.

  5. That sounds delicious!!! I love winter root vegetables. I'm going to roast some for our X-mas meal.

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  8. As for winter root veggies, they are indeed delicious and versatile. Here are a few ideas from my og whatsapp friend for using them up in soups:

    Roasted root veggie soup: Roast a mixture of winter root veggies, such as carrots, parsnips, turnips, and sweet potatoes, in the oven until they are tender and caramelized. Blend them up with some vegetable broth and seasonings of your choice for a delicious and hearty soup.

    Potato and leek soup with root veggies: Add some chopped winter root veggies to a classic potato and leek soup for some extra flavor and nutrition.

    Creamy carrot ginger soup: Use carrots as the base for a creamy soup flavored with fresh ginger. Add other root veggies like sweet potatoes or parsnips for extra depth of flavor.

    Beet and fennel soup: Roast beets and fennel in the oven until tender, then blend them up with vegetable broth and seasonings for a bright and flavorful soup.

    I hope these ideas inspire you to make some delicious soups and brighten up these rainy days. Hang in there and enjoy your upcoming week of loved one visitings!


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