Root Vegetable Soup Recipe

Name: Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 garlic cloves, finely chopped; 3 rosemary or thyme branches; 2 bay leaves; 3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks; 2 teaspoons fine sea salt, more as needed; 1/2 teaspoon black pepper, more as needed; Juice of 1/2 lemon, more for serving; Extra-virgin olive oil; Flaky sea salt; Crushed Aleppo, Urfa or other chile flakes, optional; Grated Parmesan or pecorino, optional

Servings: persons

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

1
Melt butter in a large, heavy-bottomed pot.
2
Stir in onion and celery.
3
Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
4
Stir in garlic, rosemary and bay leaves; cook 1 minute more.
5
Add root vegetables, 8 cups water, salt and pepper.
6
Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
7
Remove and discard rosemary branches and bay leaves.
8
Using an immersion blender, puree soup until smooth.
9
(Alternatively, you can puree the soup in batches in a blender or food processor.)
10
If the soup is too thick, add a little water.
11
Season with lemon juice and more salt to taste.
12
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

356

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 14 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 large onion or 2 leeks (white and light green part only), chopped, 2 to 3 celery stalks, diced, 3 garlic cloves, finely chopped, 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