Root Vegetable Soup

Ingredients

  • 3 tablespoons coconut or olive oil
  • 1/2 sweet onion, diced
  • 1 stalk celery, diced
  • 3 parsnips, peeled and cut into 1/2-inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 2 turnips, quartered
  • 1 sweet potato, peeled and cut into 1/2-inch pieces
  • 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon ground black pepper
  • 32 ounces vegetable broth
  • Handful of fresh herbs such as rosemary, thyme, sage
  • salt and ground black pepper to taste

**Makes 2-4 servings
 

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Preparation

  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
  2. Add the rest of the vegetables and the salt, stir to combine, and cover with a lid.
  3. Cook, stirring every 5 minutes, until the vegetables begin to soften, about 15-20 minutes total.
  4. Increase the heat to medium high, add the broth, stir to combine, and bring to a simmer.
  5. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the vegetables are fork tender, about 10 minutes more.
  6. Remove from the heat.
  7. Add fresh herbs and stir to combine. Taste and season with additional salt and pepper as needed.

 

 

 

katie strakoschComment