Root Vegetable Soup
This root vegetable soup is packed with nutritious ingredients.
By Neil Bridgeman
May 1 2023 • 2 min read
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.
- 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
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.