Root Vegetable Soup Recipe

Name: Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 large leeks; 4 tablespoons butter, unsalted; 2 1/2 tablespoons flour, all-purpose; 6 cups chicken broth; 3 medium carrots peeled, cubed; 3 medium turnip peeled, cubed; 2 medium parsnips peeled, cubed; 2 medium potatoes peeled, cubed; 2 cups spinach; 1/2 cup heavy whipping cream; 2 tablespoons chives minced

Servings: persons

2 large leeks
4 tablespoons butter, unsalted
2 1/2 tablespoons flour, all-purpose
6 cups chicken broth
3 medium carrots peeled, cubed
3 medium turnip peeled, cubed
2 medium parsnips peeled, cubed
2 medium potatoes peeled, cubed
2 cups spinach
1/2 cup heavy whipping cream
2 tablespoons chives minced

1
Cut the leeks in half lengthwise and then crosswise into thin slices.
2
Place in a colander and run under warm water to remove all traces of sand.
3
Drain and set aside.
4
In a large casserole, melt the butter over low heat.
5
Add the flour and cook, stirring constantly for one minute without browning.
6
Add the chicken stock and whisk until well blended.
7
Add the reserved leeks, carrots, turnips, parsnips and potatoes.
8
Bring to a boil, reduce heat and simmer until the vegetables are almost tender.
9
Add the lettuce and spinach leaves to the soup, and season with salt and pepper.
10
The lettuce should just wilt, but still remain crisp.
11
Do not overcook.
12
Before serving, add the heavy cream and heat the soup through without letting it come to a boil.
13
Transfer the soup to a large tureen, sprinkle with chives and parsley and serve hot with thin slices of black bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 large leeks, 4 tablespoons butter, unsalted, 2 1/2 tablespoons flour, all-purpose, 6 cups chicken broth, 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.

Root Vegetable Soup

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