Winter Vegetable Soup

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5 from 1 vote

Healthy winter vegetable soup. Perfect comfort food for chilly weather, yet elegant enough for a special occasion.

Prep Time20

Cook Time1

Total Time1 20

Course: Soup and Stew Recipes

Cuisine: American

Servings:

Calories: 226kcal

Author: Cheryl Bennett

Ingredients

1 lb. Idaho® russet potatoes peeled + 1 small russet, peeled & diced
2 medium carrots peeled + 1 peeled & diced
1 rib celery chopped
2 cloves garlic
1 parsnip peeled + 1 peeled & diced
1 med. onion diced
1/2 tsp. turmeric
4 cups vegetable broth
3 bay leaves
3 sprigs thyme
2 tsp. kosher salt
1 tsp. black pepper
1 tbsp. canola oil
2 tbsp. diced chives
1/4 cup coconut milk or heavy cream, optional

Instructions

1. Set aside the diced potato, carrot and parsnip for garnish. Preheat oven to 350°F.
2. In a large pot, heat half of the oil. Add carrots, celery, parsnips, onion, garlic, turmeric, salt and pepper. Sauté on medium heat until light golden brown, about 8 minutes.
3. Add bay leaves, thyme, vegetable stock and potatoes. Simmer on medium/medium-low heat for about 30 - 40 minutes until vegetables are very soft.
4. While soup is simmering, toss diced vegetables in remaining canola oil with a pinch of salt and pepper. Lay out a baking sheet in a single layer and roast until slightly crispy on the outside and cooked through. About 20 -25 minutes. Remove from oven and set aside. Cover with foil to keep warm.
5. Remove bay leaves and thyme sprigs from soup. Using a stick blender, puree the soup. You can also use a regular blender: ladle it in carefully and place a towel over the top to avoid getting burned.
6. Pour soup into bowl and top with diced, roasted veggies.
7. Sprinkle with diced chives, if desired.

Notes

*Plating: You may also portion 1/4 of the roasted, diced veggies into 4 bowls and then pour soup into bowls around the vegetables.
**If you are using cream, add it in as you are pureéing the soup.

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