Hearty Root Vegetable Soup

Root Vegetable Soup

Photo by AV Wakefield.

First of all, this dish pairs best with as many Seinfeld quotations as your meal-mate will allow. Unlike the catchphrase used in that classic “Soup-Nazi” episode, there is soup for you! During those shorter days of winter, this simple, freezer-friendly, hearty soup allows you to take advantage of the best of daylight hours outside and not in the kitchen! It’s perfect for carrying in a thermos when you’re out on the snow or for re-heating as a quick meal with warm bread after a day outdoors. Using veggies that are readily available during the winter months— as well as inspired root cellar suitable veggies — this soup won’t break your budget and will wow your friends, should you decide to share…

***Heads up: you will need an immersion or counter top blender of sorts for this one.

The Flavours:

  • 1 well-rinsed large leek
  • 3 small red skinned potatoes
  • 3 carrots
  • 1 small sweet potato
  • 1 tbsp grape seed oil
  • 1 tbsp of butter (or more, dependent on how hearty you want your soup)
  • 2 1/2 cups of veggie stock
  • 2-4 tbsp cream or milk (optional)
  • Himalayan salt and fresh cracked pepper to taste

The How-To:

Slice up your leeks in 1/4” rounds, using the white parts and only a bit of green.

Peel and slice your carrots into 1/4” rounds.

Cube your potatoes (skins on or off; it’s up to you) into soup-spoon sized pieces.

Heat your butter and oil in a large soup pot over medium heat.

Add the sliced leeks and cook, stirring constantly for about four minutes or so, until they start to soften.

Add in your potatoes (red and sweet) and carrots, cooking for about two minutes, stirring often.

Pour in your stock and bring to a boil.

Once boiling, cover and let simmer for about 20-25 minutes or until your veggies are tender, but not falling apart.

Transfer about 1/3 of your veggies to the blender with a bit of the liquid, then puree until smooth and just pourable. If you need to add more liquid, go ahead and give ‘er!

Pour this mixture back into your soup pot, stir and season to taste with salt and pepper.

If you’re feeling so inclined, you can make your blended mixture a bit thicker, then add a few tablespoons of milk or cream to the pot for a richer bowl of goodness!

Serve in a soup bowl with warm bread

Kick up your wool-socked feet and enjoy!

AV Wakefield

AV lives in Canmore Alberta in the Canadian Rockies. She owns more cookbooks than cameras, has a trusty sidekick Metsä the blue heeler and believes in exploring nature all 365 days of the year. Wondering where AV is heading to next to photograph? Follow her on Instagram @picobac, @hike365 and on Facebook.

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