The South Arm Community Kitchen met again on a Wednesday. We made a winter soup with various seasonal root vegetables.
This simple, robust and cold weather soup can be made with almost any mixture of root vegetables you can get on hand. We made this with carrots, parsnips, celery root, turnips, rutabaga and sweet potatoes. Winter gourd, potatoes and squash are great for this soup too.
We served the Mixed Root Vegetables Soup with a 3 chicken salad of 3 different flavours.
Ingredients
- 6 tablespoons unsalted butter
- 1 large onion or 2 leeks (white and light green part only), chopped
- 2 to 3 celery stalks, diced
- 3 cloves garlic, finely chopped
- 3 rosemary or thyme stalks (or 1 teaspoon dried ones)
- 2 bay leaves
- 3 1/2 pounds mixed root vegetables (carrots, parsnips, celery root, turnip, rutabaga, sweet or regular potatoes), peeled and diced
- 1 teaspoon of sea salt or to taste
- 1/4 teaspoon black pepper or to taste
- juice of 1/2 lemon, or more for serving
- extra virgin olive oil
- chili flakes, optional
Source: South Arm Community Kitchen
Instructions
 Chopped and dice vegetables. |
 Melt butter in a large pot. Saute onions for 5 minutes or until soft. Add garlic and saute another 30 seconds. |
 Add all the chopped root vegetables and herbs. Season with salt and pepper to taste. Saute for a few more minutes. |
 Add enough water (about 8 cups) to cover the vegetables, at least an-inch above the vegetables. Bring to a boil on high heat. |
 Reduce heat to medium and simmer, covered, until the root vegetables are tender, about 30 to 40 minutes. |
Remove bay leaves and stalks of rosemary or thyme. Remove pot from burner and blend the soup with an immersion blender to the desired smoothness. |
 We like to have some chunks in the soup. Thin out with soup with water if it’s too thick and bring back to a boil before serving.
Season with more salt and pepper if needed. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice and crush chili if desired.
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