Best-Seasonal-Root-Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A nourishing soup featuring the freshest root vegetables harvested at peak season, simmered to deep, earthy perfection. This vegetarian-inspired soups ready in about 50 minutes pairs large, finely chopped onion, stalks, diced celery, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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

• 2 medium, diced into 1/2-inch cubes carrots
• 2 medium, diced into 1/2-inch cubes parsnips
• 1 medium, diced into 1/2-inch cubes turnips
• 1 large, finely chopped onion
• 2 stalks, diced celery
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and 2 diced celery stalks, cooking for 5 minutes until onions are translucent and fragrant.
2. Step 2: Stir in 2 diced carrots, 2 diced parsnips, and 1 diced turnip, cooking for 3 minutes to soften edges.
3. Step 3: Add 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cover, cooking for 25 minutes until vegetables are fork-tender.
4. Step 4: Remove bay leaf and blend half the soup with an immersion blender until smooth (or transfer to a blender in batches), then return to pot. Simmer uncovered for 5 more minutes until sauce coats the back of a spoon.