Root Vegetable Soup Recipe
This hearty soup is easy to make, nutritious, and affordable. Root vegetables lend a sweet earthiness to the soup that combines beautifully with fragrant thyme. A little bit of cream swirled into the soup at the very end of cooking brings it altogether.
Servings: 6 servings
Calories: 298kcal
Equipment
- Dutch Oven
- Immersion Blender
Ingredients
- 2 tablespoons ghee (or butter)
- 1 medium yellow onion (chopped fine)
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fine sea salt
- 1 medium celeriac (diced)
- 3 medium carrots (diced)
- 2 medium parsnips (diced)
- 1 small turnip (diced)
- 5 cups bone broth
- 1 cup heavy cream
Instructions
- Melt the ghee in the bottom of a Dutch oven or heavy stockpot over medium heat, and tip in the onion. Sprinkle the onion with salt and thyme, stir, and then cover the pot. Allow the onions and thyme to sweat in the hot fat for about 5 minutes, or until they soften and release their fragrance.
- Dump the celeriac, carrots, parsnips, and turnips into the pot, and then pour in the bone broth. Increase the heat to medium-high. When the contents of the pot reach a boil, turn down the heat to medium, cover the pot, and then simmer the soup for about 25 minutes or until the vegetables are tender.
- Turn off the heat, and then stir in the heavy cream. Purée with an immersion blender until smooth, and then serve hot.
