Root Vegetable Potage Recipe

Name: Root Vegetable Potage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups flavorful chicken or vegetable stock or water (preferably homemade); 4 medium size potatoes (I like yukon gold) peeled and quartered; 4 carrots peeled, cleaned and chopped into large chunks); 1 medium turnip peeled, cleaned and cut into quarters; 2 parsnips peeled cleaned and chopped into large chunks; 1 large onion diced; 2 large cloves garlic thinly sliced; good size handful of mint chopped; 2 tablespoons olive oil to cook garlic and mint; sour cream for topping soup; salt and pepper to taste; 2 tablespoons butter; 1/4 cup heavy cream (optional)

Servings: persons

6 cups flavorful chicken or vegetable stock or water (preferably homemade)
4 medium size potatoes (I like yukon gold) peeled and quartered
4 carrots peeled, cleaned and chopped into large chunks)
1 medium turnip peeled, cleaned and cut into quarters
2 parsnips peeled cleaned and chopped into large chunks
1 large onion diced
2 large cloves garlic thinly sliced
good size handful of mint chopped
2 tablespoons olive oil to cook garlic and mint
sour cream for topping soup
salt and pepper to taste
2 tablespoons butter
1/4 cup heavy cream (optional)

1
Pre heat oven to 375, lightly coat sheet pan with some olive oil, place the carrots,turnips and parsnips on the pan and roast in the oven for 20-30 minutes, stirring occasionally until gently caramelized approximately 20 minutes or alternatively boil all the vegetables together. Coat bottom of large pot with a little olive oil heat on med/high and add diced onions. Cook until onions are soft. Add the stock, now add the potatoes, carrots, turnip, and parsnip. Cook on med/high until vegetables are very soft. Remove from heat and puree either using your immersion blender or food processor. Add the butter and optional heavy cream. Adjust seasoning to taste.
2
In small fry pan on medium heat add the olive oil, now add the garlic and cook until its just starting to brown, add the chopped mint and cook on low heat for a minute or two, you don't want the garlic burned but it should be crisp kind of like a garlic chip. Ladle some soup into a bowl, add a dollop of sour cream and spoon some of the garlic and mint over the sour cream.

949

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups flavorful chicken or vegetable stock or water (preferably homemade), 4 medium size potatoes (I like yukon gold) peeled and quartered, 4 carrots peeled, cleaned and chopped into large chunks), 1 medium turnip peeled, cleaned and cut into quarters, and more.

Yes, Root Vegetable Potage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Root Vegetable Potage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions