Beat Winter's Chill with a Warming Bowl
Nothing warms the tummy like a bowl of hot, hearty vegetable soup. This simple and satisfying soup is chock-full of delicious winter vegetables, from well-known favorites like carrots to underappreciated soup stars like rutabagas, celery root and parsnips, all roasted to concentrate their natural sweetness. Salsify, turnips, potatoes and sweet potatoes also work beautifully in this soup, so feel free to use whatever you like or happen to have on hand.
A soup's foundation is its stock — this soup works wonderfully with your choice of chicken or vegetable stock. If you don’t have homemade on hand, it’s fine to use store-bought stock; for best results, make sure yours is flavorful, not salty.
For a more substantial dish, add cubes of roast chicken or turkey. To serve, drizzle the soup with truffle oil or top with a few shavings of Parmesan cheese, if desired.
Take Today’s Step and make this soup for your family this weekend, paired with a simple green salad and some crusty bread (or your favorite soup partners). Leftovers (if you have any) are even better the next day!
- Winter Root Vegetable Soup
- Serves 6
- 3 large Earthbound Farm Organic Carrots (peeled and cut into 1/2-inch chunks)
- 3 Parsnips (peeled and cut into 1/2-inch chunks)
- 1 medium Rutabaga (peeled and cut into 1/2-inch chunks)
- 1/2 cup Olive oil (divided)
- Sea salt
- Freshly ground black pepper
- 1 small Celery root (also called celeriac, peeled and cut into 1/2-inch chunks)
- 1 medium Earthbound Farm Organic Yellow Onion (cut into 1/4-inch dice)
- 4 cloves Earthbound Farm Organic Garlic (coarsely chopped)
- 8 cups Chicken or vegetable stock (homemade or good-quality purchased)
- 2 tablespoons Minced fresh tarragon
- Truffle oil (as garnish, optional)
- 2 ounces Parmesan cheese (shaved, as garnish)
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Toss the carrots, parsnips and rutabaga with 2 tablespoons of olive oil and spread the vegetables in a single layer on a rimmed baking tray. Season with salt and pepper, and roast until the vegetables are tender and have begun to caramelize, turning them with a spatula halfway through.
- Meanwhile, bring a pan of water to a boil and add 1 teaspoon of salt and the celery root. Cook at high heat until the celery root is tender, 10 to 15 minutes.
- Drain and spread the cubes of celery root in a single layer to cool.
- Heat the remaining 2 tablespoons of oil in a large stock pot. Add the onion and cook over medium heat until the onions are tender and have begun to color, about 15 minutes. Add the garlic and cook another 3 or 4 minutes, stirring frequently. Watch carefully so the garlic doesn't burn.
- Add the chicken stock to the pan and bring to the start of a simmer over high heat. Add the roasted vegetables and the celery root to the pan and reduce the heat to medium. Cook until the vegetables are hot. Stir in the tarragon and season to taste with salt and pepper.
- Garnish each serving with a drizzle of truffle oil or a sprinkling of Parmesan curls, if desired. Serve hot.