Winter Garden Root Vegetable Soup

A comforting, garden-fresh soup featuring a colorful medley of root vegetables simmered in a herb-infused broth, finished with a bright parsley garnish.

Cuisine: General

Category: Soups

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2, peeled and diced parsnips
• 1, peeled and diced turnip
• 1 cup, diced celery
• 4 cloves, minced garlic
• 4 cups vegetable broth
• 1, diced potato
• 1 teaspoon dried thyme
• 1 bay leaf
• to taste salt

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced onion and 2 diced carrots, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 2 diced parsnips, 1 diced turnip, and 1 cup diced celery to the pot. Stir and cook for 3 minutes until slightly softened.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 4 cups vegetable broth, add 1 diced potato, 1 teaspoon dried thyme, and 1 bay leaf. Bring to a simmer and cook for 25 minutes until vegetables are tender.
5. Step 5: Remove the bay leaf and season with salt and pepper to taste. Stir in 2 tablespoons fresh chopped parsley.