Antarctic Iceberg Soup with Root Vegetables
A warming soup evoking Antarctic coastal waters, featuring earthy root vegetables and a velvety broth. This french-inspired soups (vegetarian) ready in about 45 minutes pairs Carrots, Celery, Turnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup Carrots
- 1/2 cup Celery
- 1/2 cup Turnips
- 1/4 cup Onion
- 1 clove Garlic
- 2 cups Chicken broth
- 1/4 cup Heavy cream
- 1/4 tsp Dried thyme
- 1 tbsp Butter
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Dice carrots, celery, turnips, and onion into 1/4-inch cubes; mince 1 garlic clove.
- Step 2: Melt 1 tbsp butter in a medium pot over medium heat; sauté vegetables and garlic for 5 minutes until softened but not browned.
- Step 3: Add 2 cups chicken broth, 1/4 tsp dried thyme, 1/4 tsp sea salt, and 1/8 tsp black pepper; bring to a gentle simmer and cook for 20 minutes until vegetables are tender.
- Step 4: Remove from heat and use an immersion blender to puree until smooth; return to low heat and stir in 1/4 cup heavy cream until warmed through and creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Antarctic Iceberg Soup with Root Vegetables take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Antarctic Iceberg Soup with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.
Can I substitute ingredients in Antarctic Iceberg Soup with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Antarctic Iceberg Soup with Root Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Antarctic Iceberg Soup with Root Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
