This root vegetable soup is packed with nutritious ingredients. Sweet potatoes are high in fibre, vitamin A, and potassium, while carrots are an excellent source of beta-carotene and vitamin K. Parsnips are high in fiber and vitamin C, and turnips are a good source of vitamin C and manganese. The cumin and smoked paprika not only add a delicious flavor but also provide anti-inflammatory properties. The bone broth or vegetable broth used in this recipe is also very nutritious, containing important minerals like calcium, magnesium, and phosphorus. Overall, this soup is a healthy and flavorful way to get a variety of nutrients into your diet.

INGREDIENTS

• 1 large sweet potato, peeled and chopped into chunks
• 2 large carrots, peeled and chopped into chunks
• 2 parsnips, peeled and chopped into chunks
• 1 turnip, peeled and chopped into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 6 cups bone broth or vegetable broth
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

METHOD

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.

Add the chopped root vegetables, cumin, and smoked paprika to the pot and stir to combine.

Pour in the bone broth or vegetable broth and bring the mixture to a boil.

Reduce the heat to low and let the soup simmer until the vegetables are soft, about 20-25 minutes.

Use an immersion blender or a regular blender to puree the soup until it is smooth and creamy.

Season the soup with salt and pepper to taste.

Serve hot, garnished with chopped fresh parsley.

I recommend serving with some fresh, toasted sourdough bread drizzled with olive oil & sprinkled with sea salt.

Recent articles