I love soup. I enjoy it at least once a day all fall, winter and even into spring. Toward the end of winter, when our meat supply is getting lower, and fresh spring vegetables are still far off, we consume a lot of soup. This allows us to extend our meat and use local vegetables that have stored well. Leeks, onions, carrots and parsnips from local suppliers can be found all winter and are some of the vegetables I use for this easy to make winter Root Vegetable Soup.
The secret to a flavourful and satisfying soup is in the broth. Read more on the benefits of bone broth here. Make your own, here’s recipes for chicken, beef and fish, or purchase some fresh or frozen, homemade bone broth from a local farmers market, fish shop or, health food store.
Root Vegetable Soup Recipe
A hearty winter soup
- 4 tbsp butter, ghee or lard
- All, or a variety of the following vegetables
- 2-3 onions peeled and chopped
- 2 leeks, halved, washed and chopped
- 4 medium carrots washed and chopped
- 3 medium parsnips washed, peeled and chopped
- 2-3 small turnips, washed, peeled and chopped
- 1 rutabaga, washed, peeled and chopped
- 6 – 8 cups homemade bone broth (chicken, turkey or beef)
- 2 – 4 cloves of garlic, peeled and mashed
- 1 bay leaf
- 2 medium potatoes, washed, peeled and chopped
- pinch of ground cayenne
- sea salt and pepper to taste
- Saute onions gently in melted fat until tender.
- Add other vegetables except garlic and potatoes. Cover and cook gently (sweat), stirring occasionally. About 20 minutes.
- Add broth and bring to boil. Skim. Turn down heat to simmer. Add garlic, bay leaf and potato and cook on low until all vegetables are tender. About half an hour.
- Remove the bay leaf. To partially or fully puree your soup, use a handheld blender in the soup pot.
- Season to taste. Ladle into bowls and serve with cultured cream.