Winter Vegetable Soup

February 15th, 2009

Root Vegetable Soup from Sugarlaws

See, I promised I would eventually do something relatively creative with root vegetables.

“Um, Katy. You boiled and pureed them. You basically made baby food.”

No, it’s a soup. That’s what soup is.

“That’s also what baby food is.”

Well. It tastes a lot better than baby food.

And with that, I will stop typing imaginary conversations with myself. (I don’t actually talk to myself, only, apparantly, in typing).

I debated calling this “Root Vegetable Soup,” but frankly, that sounds incredibly unappetizing. Sure, most of these ingredients are dug out of the ground, but you don’t want to have to actually *think* about that, right? So, this is my “winter” vegetable soup — although obviously, in winter, not much grows above ground. The “root vegetable” part is still implied, but I’ve decided not to beat you guys over the head with it.

Because besides a faint resemblance to baby food and a potentially unappetizing name, this soup was just plain delicious, and it’s an awesome way to use up all the CSA veggies we get at this time of year. Potatoes, turnips, parsnips, carrots — just throw them all in. Mix up a double batch and you won’t ever have to throw out a root vegetable again.

Root Vegetable Soup from Sugarlaws

Winter Vegetable Soup

4 large boiling potatoes, washed, peeled and cubed
3 carrots, washed, peeled and cubed
1 large turnip, washed and cubed
2 large parsnips, washed, peeled and cubed
1 large onion, washed and diced
1/4 celery root, peeled and cubed
3 cloves garlic, minced
1/4 cup olive oil
4 cups water
1/2 tsp smoked paprika
1/2 tsp ground cumni

In a large stock pot, saute garlic and onions in olive oil until translucent and fragrant, over medium-low heat.  Add water, carrots and celeriac and simmer for 5 minutes.  Add salt and pepper as desired.  Add potato, turnip and parsnip cubes, smoked paprika and ground cumin and simmer for 30 minutes.  Taste for additional salt, season as necessary, and remove from heat.  In batches, puree the soup in a blender or food processor.  Transfer the soup back into the stock pot, reheat if necessary, and serve.

Serves 4-6.

Root Vegetable Soup from Sugarlaws

Tags: food · soups

19 responses so far ↓

  • 1 Annabelle // Feb 15, 2009 at 8:41 am

    Ickkkkkk.  I don’t like those kinds of vegetables, let alone mushing them up.  BUT……….those crackers look fantastic.  Did I miss that recipe?  YUMMY

  • 2 Nirvana // Feb 15, 2009 at 8:47 am

    What a yummy looking hearty soup! 🙂

  • 3 MyKitchenInHalfCups // Feb 15, 2009 at 9:13 am

    Root veggies can be called what ever you like, they are wonderful if you ask me.  Your soup sounds and looks wonderful. 
    The crackers look fantastic too.

  • 4 Glennie // Feb 15, 2009 at 9:38 am

    I suggest “Rootle Soup”. It sounds warm and homey, and good on a cold winter (spring in the north) night.

  • 5 VeggieGirl // Feb 15, 2009 at 10:36 am

    Looks perfect to me!!

  • 6 Kitt // Feb 15, 2009 at 4:06 pm

    Nice soup! People who object to it without eating it don’t get to have their votes counted.

  • 7 ttfn300 // Feb 15, 2009 at 4:49 pm

    hehe, i suppose it is sorta like baby food, but I’d still eat a nice big bowl 🙂

  • 8 Kristen // Feb 15, 2009 at 6:06 pm

    yum soup. 

    What’s funny is I was expecting a tropical recipe and inside find a very wintry one – still looks fabulous!

  • 9 Pearl // Feb 15, 2009 at 6:27 pm

    Hope you had a wonderful Valentine’s day!

  • 10 Karl // Feb 15, 2009 at 8:08 pm

    Looks like a great recipe! Did you think about leaving a few of the veggies dices to add after pureeing? I may have to try this one!

  • 11 The Duo Dishes // Feb 17, 2009 at 11:35 am

    Soup=baby food.  Like that idea.  🙂

  • 12 Shakhi // Feb 17, 2009 at 10:50 pm

    Umm, I can attest to the fact that the talking to yourself…not so much only when you’re typing =P

    When are you going to teach your inept officemate what to do with leftover sushi?

  • 13 katie // Feb 18, 2009 at 11:55 am

    Root vegetables are highly under-rated!  I love them and this looks wonderful…. Baby food – Bah!

  • 14 edmonton restaurants // Feb 19, 2009 at 4:31 am

    This is a great recipe…. you could probably substitute lots of different vegetables here.

  • 15 Tartelette // Feb 19, 2009 at 9:04 am

    Anything with celery root ranks high on my list! Great soup!

  • 16 Maria // Feb 19, 2009 at 4:30 pm

    I am loving soup this winter. This veggie one looks fabulous!

  • 17 Katy // Feb 22, 2009 at 4:20 pm

    Annabelle — the crackers were store bought!  They were Garlic and Chive flatbreads from Margaret’s Artisan Flatbreads.  They were great, though, I definitely recommend them!

  • 18 Kate // Mar 16, 2009 at 4:46 pm

    Look, baby food doesn’t have either salt or onions, because people think babies won’t eat food that tastes like anything, so that is clearly NOT baby food.  My kid, meanwhile, will only eat tortilla soup and pizza.

  • 19 Margaret's Artisan Bakery // Aug 20, 2009 at 2:16 pm

    Katy, Wanted to let you know I love your creative use of our flatbreads. While they are store bought” we put almost the same care in making them as you seem to put into your cooking/baking…btw where did you buy them?…Cheers,


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