Ok, here we go…blog post #1! I thought I would share the recipe for the white root vegetable soup that I posted to Instagram last week. If you live in the North East of the United States, you may be starting to get sick of butternut squash, acorn squash, pumpkins, pumpkin spice lattes, shall I continue? But it is a long fall/winter, so you have to find new and exciting ways to eat your root vegetables!
I love this soup because the white root vegetables are often the forgotten ones. What are these you might ask? Well, potatoes are one, parsnips, celery root, turnips, and sunchokes (or Jerusalem artichokes). These vegetables are the base of my soup, but you don’t have to use all of these- pick 2 or even 1 if you don’t want to lug huge, heavy bags home from the farmer’s market. Also, I love making my own stock, and really believe it adds a depth of flavor and warmth to all soups, but if you don’t have time, this soup is just fine with store-bought organic chicken (or vegetable) stock.
White Root Vegetable Soup
- 1 yellow onion
- 2 cloves garlic
- 2 leeks (white parts only)
- 1/2 bulb fennel
- 2 stalks celery
- 3 medium parsnips
- 2 medium celery root bulbs (1 large)
- 1 small turnip
- 4 Jerusalem artichokes (about 1/2 lb)
- 6 cups chicken stock
- salt & pepper to taste
- 2 Tbsp apple cider vinegar to finish
- Sautee onions, garlic and leeks in olive oil until soft.
- Add celery and fennel and cook for another couple of minutes.
- Peel and medium dice all remaining vegetables and add to pot.
- Season with salt and pepper.
- Add stock, bring to a boil and reduce heat to simmer and cover.
- Cook until all vegetables are tender- about 30-40 minutes.
- Blend in batches in blender (Vitamix is the best!) until smooth.
- Return to pot, season with salt and pepper. Add apple cider vinegar and serve.