Get the Recipe Chunky Stovetop Root Vegetable Soup
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5.0
54 reviews
Excellent
Get the Recipe Chunky Stovetop Root Vegetable Soup
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Cozy up with a hearty bowl of Root Vegetable Soup. It's easy to make in one pan and ready in just 30 minutes. You'll love all the texture in this chunky soup for a satisfying dinner.
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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 cloves minced
- 2 teaspoons fresh Rosemary
- 2 teaspoons fresh thyme
- Pinch red pepper flakes
- ¼ teaspoon white pepper
- ¼ teaspoon dried rubbed sage
- salt to taste
- freshly ground black pepper to taste
- 1 cup parsnip diced (1 small)
- ½ pound Yukon gold potatoes approximately 2
- 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.
Equipments used:
Notes
- Storage: Store in an airtight container in the fridge for up to 5 days. The soup will thicken as it cools, or if stored in the fridge/freezer; add more broth or water when reheating to reach desired consistency.
- To freeze, allow the soup to cool completely and place the soup in a freezer-safe container with room for expansion. Freeze for up to 3 to 4 months.
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
112mg
(5%)
Potassium
892mg
(25%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
9233IU
(185%)
Vitamin C
78mg
(87%)
Calcium
178mg
(18%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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