Root Vegetable Soup

Yield

4 people

Time

50 minutes

This root vegetable soup can be quickly made in one pot on the stovetop, or the medley of vegetables can be roasted together with the aromatics before being blended into a dreamy creamy soup. Good for you, naturally vegan and gluten-free.

Ingredients

– 1 onion or leek chopped – 4 cloves garlic lightly crushed – 2 carrots peeled + diced – 1 parsnip peeled + diced – 1 celery root or 3 celery stalks, peeled + diced – 1 lb golden potatoes rinsed + diced – 1/2 cup raw cashew pieces optional – 10 sprigs of thyme or 2 sprigs rosemary – 2 bay leaves – 6 cups water – 1-2 tsp white miso paste optional – S + P to taste

1. Preheat a heavy bottom soup pot over medium heat. Add a light drizzle of olive oil (or water) and saute the chopped onion or leek with a pinch of salt until wilted and start to get some color around the edges.

2. Stir in the carrot, parsnip, celery root, garlic cloves, bay and thyme. Toss to coat well and cook a few more minutes until the veggies start to soften.

3. Add the diced potatoes (+ cashews if using), pour in the water and bring to a boil. Cover with a lid and simmer away for about 20 minutes or so until the potatoes are cooked through. Discard bay leaf and thyme sprigs.

4.  Transfer the soup to a powerful blender together with the miso paste if using. Carefully blend until silky smooth. Work in batches here as needed according to the blender size. Transfer the pureed soup back into the pot and adjust seasonings to taste with salt and pepper.

5. Serve hot garnished with fresh herbs, a drizzle of cashew cream, crispy onions, or make it heartier with a pile of roasted veggie like sweet potatoes and broccoli.

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