Description
Delve into the warmth and comfort of this Delicious Root Vegetables Soup, a perfect dish to brighten chilly days. Bursting with flavors from seasonal root vegetables like carrots, potatoes, and parsnips, this soup is not just nourishing but also adaptable to your pantry’s offerings. With its rich texture and satisfying taste, it’s an ideal choice for a light lunch or paired with crusty bread for dinner. Embrace healthy eating without compromising on flavor—this soup is gluten-free, dairy-free, and can easily be made vegan.
Ingredients
– 4 medium carrots, peeled and chopped
– 3 medium potatoes (russet or Yukon gold), peeled and diced
– 2 medium parsnips, peeled and chopped
– 1 large onion, finely diced
– 3 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions
1. In a large pot over medium heat, sauté the onion in olive oil until translucent. Add garlic and cook until fragrant.
2. Incorporate the chopped carrots, potatoes, and parsnips; season with salt. Cook for about 8 minutes.
3. Pour in the vegetable broth, bring to a gentle boil, then reduce heat to simmer for 20-30 minutes until vegetables are tender.
4. Blend partially or fully for desired consistency. Adjust seasoning as needed.
5. Serve hot garnished with fresh herbs.
Notes
– For added creaminess without dairy, consider blending in silken tofu or using coconut milk.
– Feel free to use any seasonal root vegetables you have on hand; sweet potatoes or turnips can offer delightful variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: Serves 6
- Fat: 5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g