Root Vegetable Soup Recipe

Name: Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large Spanish onion, finely chopped; 2 shallots, finely chopped; salt and pepper, to taste; 2 lbs carrots, peeled and cut into 1/2-inch pieces; 2 parsnips, peeled and cut into 1/2-inch pieces (about 1/2 pound total); 1 large turnip, peeled and cut into 1/2-inch pieces (about 2 pounds); 4 cups chicken stock; 2 cups water; 1 pinch of grated nutmeg; 1 grated lemon, rind of; 3 tablespoons chopped of fresh mint; 4 scallions, finely chopped (white part only)

Servings: persons

2 tablespoons butter
1 large Spanish onion, finely chopped
2 shallots, finely chopped
salt and pepper, to taste
2 lbs carrots, peeled and cut into 1/2-inch pieces
2 parsnips, peeled and cut into 1/2-inch pieces (about 1/2 pound total)
1 large turnip, peeled and cut into 1/2-inch pieces (about 2 pounds)
4 cups chicken stock
2 cups water
1 pinch of grated nutmeg
1 grated lemon, rind of
3 tablespoons chopped of fresh mint
4 scallions, finely chopped (white part only)

1
In a large flameproof casserole, melt the butter.
2
Add the onion, shallots, salt and pepper.
3
Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
4
Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
5
Bring the mixture to a boil.
6
Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
7
Taste for seasoning and add more salt and pepper if you like.
8
Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
9
Stir the puree back into the soup.
10
Return the soup to a boil.
11
In a small bowl, combine the lemon rind, mint, and scallions.
12
Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.

556

kcal

Calories

Fat

Carbs

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.

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: 2 tablespoons butter, 1 large Spanish onion, finely chopped, 2 shallots, finely chopped, salt and pepper, to taste, and more.

Yes, Root Vegetable Soup 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 Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions