Root Vegetable Soup - Chunky & Hearty - Stovetop Recipe

Start by preparing the mirepoix: dice 1 onion, 2 carrots, and 2 celery stalks.

Chop 1 parsnip into evenly sized pieces, cutting larger chunks into thirds or planks.

Dice 2 yukon gold potatoes without peeling them.

Cut the root ends off 1 turnip (about 0.5 pounds) and dice it similarly to the potatoes.

Clean and slice 1 large leek into half moons, using only the white and light green parts, then rinse in water to remove sand.

Heat a drizzle of olive oil in a pan and add the mirepoix along with a pinch of salt. Sauté until tender.

Add 2 cloves of minced garlic using a garlic press, along with 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon red pepper flakes, 1/2 teaspoon dried sage, 1/2 teaspoon white pepper, and 2 bay leaves. Sauté for 1 minute.

Add the diced potatoes and parsnips to the pan, stir, and spread them out in an even layer. Let them cook for a few minutes to caramelize.

Add the diced turnip and sliced leek to the pan and sauté for a few more minutes until tender.

Add another pinch of salt, then pour in 4 cups of vegetable broth. Stir and bring to a simmer for 15 to 20 minutes until the vegetables are fork tender.

Remove the bay leaves from the soup, then add 1 cup of kale and let it wilt for a couple of minutes.

Squeeze in the juice of 1 lemon to enhance the flavor, then taste and adjust salt as needed.

Serve the soup garnished with parmesan cheese and fresh parsley.

Equipment Needed

Spice Level:

Dietary