Creamy Root Vegetable Soup

Here's a simple, robust, cold-weather soup featuring a mixture of hardy, long lasting root vegetables you can keep on hand. Easy to make and filled with simple ingredients, it's a great family dinner choice

 

This Creamy Root Vegetable Soup is a simple, robust, cold-weather soup featuring a mixture of hardy, long lasting root vegetables you can keep on hand. Easy to make and filled with simple ingredients, this Creamy Root Vegetable Soup is a great family dinner choice

If you are looking for other amazing winter soup options check out my recipe for Lasagna Soup, it’s ultra comforting and so very delicious. My authentic recipe for a hearty Jamaican Pumpkin Beef Soup is another great option for a filling winter soup.

 

Here's a simple, robust, cold-weather soup featuring a mixture of hardy, long lasting root vegetables you can keep on hand. Easy to make and filled with simple ingredients, it's a great family dinner choice

Creamy Root Vegetable Soup

Ingredients:

8 cups chicken stock
3 cups rutabaga, cut into 1-inch cubes
2 cups russet potatoes, cut into 1-inch cubes
8 ounces yellow cipollini onions (or any tiny, yellow onion)
12 small carrots with greens still attached.
1 cup heavy whipping cream
Salt and pepper to taste

 

 

Directions:

In a large pot, bring the chicken stock to a boil.

Lower heat, add rutabaga and potatoes, cover.

Simmer for 30 minutes or until rutabaga is soft.

Mash roughly half of the potatoes and rutabaga, leaving larger pieces.

Preheat oven to 450 degrees F.

 

 

Halve onions, thinly slice white section of leek, and peel carrots leaving some greens attached (about an inch).

Place on baking sheet, coat with olive oil.

 

 

Roast for 15 minutes, remove leeks, add them to soup, and continue roasting onions and carrots for 20 additional minutes.

Add cream and salt and pepper to taste. Mix until combined.

Remove from heat and add the carrots and onions.

 

Here's a simple, robust, cold-weather soup featuring a mixture of hardy, long lasting root vegetables you can keep on hand. Easy to make and filled with simple ingredients, it's a great family dinner choice

 

Optional- Top with freshly cracked peppercorns.

 

Here's a simple, robust, cold-weather soup featuring a mixture of hardy, long lasting root vegetables you can keep on hand. Easy to make and filled with simple ingredients, it's a great family dinner choice

 

Creamy Root Vegetable Soup
Ingredients
  • 8 cups chicken stock
  • 3 cups rutabaga cut into 1-inch cubes
  • 2 cups russet potatoes cut into 1-inch cubes
  • 8 ounces yellow cipollini onions or any tiny, yellow onion
  • 12 small carrots with greens still attached.
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
Instructions
  1. In a large pot, bring the chicken stock to a boil.
  2. Lower heat, add rutabaga and potatoes, cover.
  3. Simmer for 30 minutes or until rutabaga is soft.
  4. Mash roughly half of the potatoes and rutabaga, leaving larger pieces.
  5. Preheat oven to 450 degrees F.
  6. Halve onions, thinly slice white section of leek, and peel carrots leaving some greens attached (about an inch).
  7. Place on baking sheet, coat with olive oil.
  8. Roast for 15 minutes, remove leeks, add them to soup, and continue roasting onions and carrots for 20 additional minutes.
  9. Add cream and salt and pepper to taste. Mix until combined.
  10. Remove from heat and add the carrots and onions.
  11. Optional- Top with freshly cracked peppercorns.

Here's a simple, robust, cold-weather soup featuring a mixture of hardy, long lasting root vegetables you can keep on hand. Easy to make and filled with simple ingredients, it's a great family dinner choice

 

 

 

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