It can be really hard to eat seasonally around here at this point in the year, but making a big pot of this soup that's smooth and light but super nutrient-dense and filling makes it seem easy. I HIGHLY recommend homemade stock or bone broth as the base over store-bought. The flavor will be much deeper and you'll be adding a ton of good stuff to an already super nutritious soup.
Category
Soup
Servings
8-10+
Prep Time
15 minutes
Cook Time
30 minutes
Author
Bonna Moon
Note: Homemade stock or bone broth and high quality butter are HIGHLY recommended for this recipe! Dairy-free sour cream can be substituted to make this veg.
Ingredients
Olive OIl
Kosher Salt
Fresh Cracked Black Pepper
1 small Yellow Onion, chopped
1 med-large Shallot, chopped
2 large Carrots, peeled and chopped
1 sm. Celery Root, peeled and chopped
1 small-med. Turnip, peeled and chopped
1 small-med. Rutabaga, peeled and chopped
4 large cloves Garlic, rough chopped
2 ½ lbs Yellow Potatoes, chopped
1 tsp Dried Parsley
¼ tsp Dried Oregano
¼ tsp Dried Basil
½ tsp Smoked Paprika
6-8c. Stock or Bone Broth (chicken, turkey, or veg)
1 Stick High Quality Butter (ie: Kerrygold)
Freshly Squeezed Lemon Juice
Optional Toppings: Fresh herbs, croutons, cooked bacon, microgreens, shredded cheese, more sour cream, a dash of smoked paprika
Directions
In a large pot over med-high heat, heat the olive oil, then add the onion, shallot, carrots, celery root, turnip and rutabaga, stirring to coat in oil. Add a few healthy pinches of salt and a few cracks of pepper and sauté until the onions are soft and starting to brown.
Add the garlic and cook until fragrant, being careful not to burn it. Then add the herbs and paprika and a splash of the broth to deglaze the pot, scraping with a wooden spoon to loosen the cooked on good stuff from the bottom.
Add the potatoes* and the rest of the broth to just cover all your veg, adding water if needed. Add another pinch of salt if your broth is unsalted. Bring to a boil then turn to a rapid simmer and cover the pot. Cook for 20-25min, or until potatoes are soft.
Working in batches, ladle soup into a blender or food processor, broth included, and blend until good and smooth.
Pour blended soup into a saucepot on the stove over medium heat and add the butter in chunks. Cook down to desired texture, then stir in the sour cream and lemon juice, to taste. Add salt and pepper as needed and serve with desired toppings and buttered toast.
Store leftovers in airtight jars or containers in the fridge for several days and reheat on the stove.
Recipe Note
*I add the potatoes at this point in the process rather than with the other root veggies because adding them in the beginning overcrowds the pot and doesn't allow for good browning to happen. Soup is all about building layers of flavor!