Root Vegetable Soup
November 16, 2018
A bowl of this soup really could not be easier to make or more comforting to eat. What it takes, however, is a handful of good, quality vegetables and the willingness to peel and chop. And yes there is kohlrabi on this list and it totally is not a root vegetable! But it was looking so lovely at the market I couldn’t leave it out. Kohlrabi, by the way, is a brassica just like cabbage, broccoli, and cauliflower. I enjoyed this soup my first weekend in Foix after an invigorating hike up the hillside taking in the view of the city and the fall colors in all of their splendor.
Peel and chop all of the following into similarly-sized cubes:
- 4 wax potatoes (red potatoes or Yukon gold are good options)
- 2 large carrots
- 2 kohlrabi
- 2 – 4 young turnips ( peeling may not be necessary)
- 1 medium to large celeriac root
- 2 young leeks, cut lengthwise and chopped, first removing roots and the very tough leaves at the top
- 2 TBSP of dried or a handful of chopped fresh herbs that include a mix of any of the following: chives, parsley, oregano, rosemary, thyme, and savory
Heat olive or coconut oil in the bottom of a large heavy soup pot. Saute leeks until soft and fragrant. Add dried herbs and vegetables one at a time taking a few moments with each to coat in the oil and herbs. Cover with water, add vegetable bouillon cubes, bring to a boil, reduce heat, cover and simmer. When vegetables are tender you can choose to add more water if needed and season to taste.
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Sometimes we are blessed by what little we have, as was recently my experience. It was the end of the week, and I needed to put together one more meal with the remnants of all of the produce left in the fridge. Sometimes this leads to dinner fails and other times it’s a win. I…
Creamy Lemon Zucchini Soup
It happens to be every gardener’s dilemma this time of year – what to do with all the zucchini? It’s impossible to have too many recipes for zucchini. Apparently it is an international problem as well because our neighbors down the road gifted us with a basket full last Sunday morning. Moments later, a summer…
This soup is so nutrient dense yet simple it certainly belongs in your weekly lineup through the cold months ahead. I was introduced to miso soup by my German homeopath one long winter when, after a bout of bronchitis, I could not regain my strength. I clearly remember my search for miso in Germany brought…
Best Ever Black Bean Soup
This week I am happy to share a recipe from an Austin friend and outstanding vegan chef, Anna Fry. Anna passed along this recipe ages ago when our then-preteens enjoyed this soup for lunch at her home during a school holiday. It still a top request at the Hubele home when soup season rolls around. …
Leave a Comment