Chunky Stovetop Root Vegetable Soup
User Reviews
5
Chunky Stovetop Root Vegetable Soup
Description
Chunky Stovetop Root Vegetable Soup brings together dice-cut root vegetables sautéed with onions, celery, and carrots, seasoned with fresh rosemary, thyme, and dried sage. The vegetables are lightly caramelized then simmered in vegetable broth with a bay leaf until tender. Kale is added near the end to wilt gently, preserving its texture and bright green color.
The herbs and spices, including red pepper flakes and white pepper, contribute warmth and depth without overpowering the mellow roots. Finishing with fresh lemon juice adds brightness to the broth. The soup offers a balance of hearty, earthy flavors and fresh, fragrant notes.
It can be served as a standalone lunch or a starter in a multi-course meal. The option to puree half the soup creates a thicker, creamier texture while retaining chunks for bite and variety.
Store in an airtight container refrigerated for up to five days. The soup thickens upon cooling, so add broth or water when reheating to reach preferred consistency. It freezes well for three to four months when cooled completely and stored properly.
Ingredients
- 2 Tablespoons olive oil
- 1 cup yellow onion diced
- 1 cup celery diced (2 stalks)
- 1 cup carrot diced (2-3 whole carrots)
- 4 garlic minced, cloves
- 2 teaspoons rosemary fresh
- 2 teaspoons thyme fresh
- Pinch red pepper flakes
- ¼ teaspoon white pepper
- ¼ teaspoon sage dried rubbed
- salt to taste
- black pepper to taste, freshly ground
- 1 cup parsnip diced (1 small)
- ½ pound potato approximately 2, Yukon gold variety
- ½ pound turnip 1 medium
- 1 cup leek sliced
- 4 cups vegetable broth or stock
- 1 bay leaf
- 2 cups kale chopped
- ½ lemon freshly squeezed
Instructions
- Heat oil in a large stockpot over medium heat. Add onion, celery, carrot, and saute for 4-5 minutes. Add garlic, and continue to saute for 1 minute. Then add the rosemary, thyme, red pepper flakes, pepper, and sage, cook for 1 minute.
- Add parsnip and potato, and continue to cook for 3-4 minutes. Don’t stir too often so that they have a chance to caramelize. Add the turnip and leek, cooking for 2-3 minutes, then add vegetable broth and bring to a simmer with bay leaf.
- Keep uncovered and simmer for 15-20 minutes until the veggies are tender (depending on how small you cut them the time will vary). Be sure to add salt throughout, taste-testing to be sure you have the right amount. The potatoes will absorb quite a bit of salt, so you’ll likely add more than expected.
- With a few minutes left, add the kale and allow it to wilt. Remove the bay leaf and stir in a squeeze of lemon before serving. Optional: puree half of the soup with an immersion blender. Garnish with fresh parsley, croutons, or parmesan as desired.
Notes
- Simmer vegetables until tender but not mushy for ideal texture.
- Add more broth or water when reheating to adjust thickness if the soup has thickened.
- Cool completely before freezing and maintain space in container for expansion.
- Store refrigerated up to five days or frozen up to four months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 112mg | 5% |
| Potassium | 892mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 9233IU | 185% |
| Vitamin C | 78mg | 87% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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