Root Vegetable Soup

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, slow-simmered soup with tender carrots, parsnips, and potatoes in a savory herb-infused broth, ideal for cold weather. This soup recipe (vegetarian), ready in about 50 minutes, pairs Carrots, Parsnips, Potatoes 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 cups Carrots
• 1 cup Parsnips
• 2 medium Potatoes
• 1 Yellow onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 1 tsp Dried thyme
• 1 tsp Salt
• 1/2 tsp Black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Dice 2 cups carrots, 1 cup parsnips, and 2 medium potatoes into 1/2-inch cubes. Finely chop 1 yellow onion and mince 2 garlic cloves.
2. Step 2: Heat a large pot over medium heat. Add 2 tbsp olive oil, then sauté onion and garlic for 3 minutes until fragrant.
3. Step 3: Add diced carrots, parsnips, potatoes, 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
4. Step 4: Reduce heat, cover, and simmer for 25 minutes until vegetables are tender. Use an immersion blender to puree until smooth.