Fall Root Vegetable Soup
This fall vegetable soup is made by roasting seasonal root vegetables like kohlrabi, parsnips, and turnips, then blending them into a smooth, hearty puree. The soup has a warm, earthy aroma with a velvety texture and a rich, comforting final appearance. It highlights the natural flavors of humble seasonal produce through gentle simmering and pureeing techniques.
Print
Pin
Calories: 150kcal
Servings: 4
Equipment
- Immersion blender or regular blender
- Chef's Knife
Ingredients
- 2 large kohlrabi bulbs peeled and chopped
- 3 medium parsnips peeled and sliced
- 2 medium turnips peeled and chopped
- 4 cloves garlic whole
- 2 tablespoons olive oil for roasting and sautéing
- 4 cups vegetable broth preferably low sodium
- 1 teaspoon fresh thyme chopped
- to taste salt and pepper
- 1/4 cup heavy cream optional, for richness
Instructions
- Preheat your oven to 400°F (200°C). Spread peeled and chopped root vegetables and whole garlic cloves on a baking sheet. Drizzle with olive oil, toss to coat, and roast in the oven for about 30-40 minutes until tender and caramelized, filling your kitchen with a warm, earthy aroma.
- While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped thyme and sauté for about 30 seconds until fragrant, then remove from heat.
- Once the roasted vegetables are cool enough to handle, transfer them to the pot. Pour in the vegetable broth and bring to a gentle simmer over medium heat, allowing the flavors to meld for about 10 minutes.
- Use an immersion blender or transfer the soup in batches to a blender. Puree until smooth and creamy, creating a velvety texture that coats the back of a spoon.
- Return the pureed soup to the pot if needed, and stir in a splash of heavy cream for extra richness. Season with salt and freshly ground pepper to taste. Warm through for another few minutes until heated evenly.
- Taste the soup and adjust seasoning if necessary. Ladle into bowls, garnish with a sprig of thyme if desired, and serve hot for a cozy, comforting meal.
Notes
For an extra velvety texture, pass the soup through a fine sieve after blending. Feel free to top with toasted breadcrumbs or a drizzle of olive oil for added presentation.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg