Root Vegetable Soup
A hearty, slow-simmered soup with tender carrots, parsnips, and potatoes in a savory herb-infused broth, ideal for cold weather. This comfort food-inspired soups (vegetarian) ready in about 50 minutes pairs Carrots, Parsnips, medium 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
Instructions
- 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.
- Step 2: Heat a large pot over medium heat. Add 2 tbsp olive oil, then sauté onion and garlic for 3 minutes until fragrant.
- 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.
- Step 4: Reduce heat, cover, and simmer for 25 minutes until vegetables are tender. Use an immersion blender to puree until smooth.
Frequently asked questions
How long does Root Vegetable Soup take to make?
Total time is about 50 minutes (20 min prep + 30 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 Root Vegetable Soup?
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 Root Vegetable Soup?
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 Root Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Root Vegetable Soup 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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
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