Spicy Roots and Shoots Soup Recipe

Name: Spicy Roots and Shoots Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 parsnips, peeled and diced; 2 carrots, peeled and diced; 3 -4 medium potatoes, peeled and diced (I like Yukon); 1 cup onion, chopped; 1 cup celery, chopped; 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 1 12-2 quarts chicken stock or 1 12-2 quarts vegetable stock; 2 (15 ounce) cans navy beans, drained; 10 ounces Baby Spinach, fresh; 8 ounces smoked andouille turkey sausage, sliced; salt and pepper

Servings: persons

2 -3 parsnips, peeled and diced
2 carrots, peeled and diced
3 -4 medium potatoes, peeled and diced (I like Yukon)
1 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 12-2 quarts chicken stock or 1 12-2 quarts vegetable stock
2 (15 ounce) cans navy beans, drained
10 ounces Baby Spinach, fresh
8 ounces smoked andouille turkey sausage, sliced
salt and pepper

1
Heat oil in pan.
2
Saute onion and celery for 3 minutes.
3
Add garlic and rest of chopped vegetables to onion and celery.
4
Saute for 3 to 4 minutes.
5
Add stock and lower heat.
6
Cook until vegetables are done.
7
Add beans to soup.
8
Remove about two cups of vegetables and one cup or stock from pot to puree.
9
Puree until smooth.
10
Add this back into the pot.
11
Puree more if it is not creamy to your taste.
12
Add spinach and sliced sausage.
13
Cook until spinach is wilted.
14
Sometimes if I have a fresh ear or two of corn, I will cut the kernels off and add it in at this point Salt to tast.
15
Serve.
16
For a vegan alternative use vegetable stock, leave out the sausage and add the kick with a dash or two of cayenne pepper.
17
A nice crusty sourdough or rustic bread goes nicely with this soup!

481

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 -3 parsnips, peeled and diced, 2 carrots, peeled and diced, 3 -4 medium potatoes, peeled and diced (I like Yukon), 1 cup onion, chopped, and more.

Yes, Spicy Roots and Shoots 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!

Spicy Roots and Shoots Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions