Hearty root vegetable soup

After several days of eating rich food and with cold weather here to stay, we wanted to have something healthy to eat so a hot bowl of hearty root vegetable soup sounded delicious. I’m slowly turning Bryan into a soup man and with great flavor, heat and texture, this soup was a winner in our home.

We were able to get three meals off this pot of soup.

Ingredients to roast for 45 minutes at 400 degrees:

  • 3 parsnips – peeled and sliced
  • 12 large radishes – cleaned and halved
  • 5 small yukon gold potatoes – peeled and halved
  • 1 large white onion – cut into large chunks
  • 1 orange bell pepper – cut into large chunks
  • 2 Anaheim peppers – cut into chunks
  • 5 cloves garlic – smashed
  • Drizzle of olive oil over all veggies

Ingredients to saute:

  • 4 ears of sweet corn – kernels sliced off each cob
  • 1 leek – chopped
  • 1 large shallot – diced
  • 1 T. olive oil

Other ingredients:

  • 5 C. chicken broth (I used Herbox)
  • salt
  • pepper
  • cayenne pepper

What to do:

  1. After roasting the veggies, puree them in a blender and set them aside.
  2. Saute the corn, leeks and shallots in a stock pot in olive oil until they are soft and slightly brown.
  3. Add the puree to the pan and stir in the 5 C. of chicken stock.
  4. Simmer, add salt, pepper and cayenne pepper to taste.

Related posts:

  1. Split-pea soup, old-people style
  2. Turkey Tortilla Soup
  3. Mood Cooking – Hot Stir-fry
  4. Veggies on the Grill and Radishes Two Ways
  5. Root veggie hash with radish sprouts

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.