ANY VEGETABLE SOUP

Any Vegetable Soup image

When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.

Provided by Melissa Clark

Categories dinner, lunch, soups and stews, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

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Ingredients

4 tablespoons butter or olive oil
1 large onion, 3 shallots or 2 leeks, white and light green parts only, chopped
2 celery stalks, diced
3 garlic cloves, chopped
3 rosemary, thyme or sage sprigs (optional)
2 bay leaves
3 pounds mixed root vegetables (any combination of potato, sweet potato, turnip, rutabaga, parsnip, carrot, celery root, fennel bulbs), peeled and cut into 1-inch chunks
2 quarts water or stock, more as needed
Fine sea salt, to taste
1 quart fresh greens (kale, spinach, mustard, Swiss chard), or 1 (10-ounce) package frozen greens, thawed
Juice of 1/2 lemon, plus more to taste
Red-pepper flakes or other chile flakes (optional)
Grated Parmesan or pecorino (optional)

Steps:

Melt butter or heat oil in a large, heavy-bottomed pot over medium-high. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, herb sprigs, if using, and bay leaves; cook 1 minute more. Add root vegetables, water or stock and 1 teaspoon salt. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Remove, and discard herb sprigs, if using, and bay leaves. Add greens and simmer until they are tender, 5 to 10 minutes.
Using an immersion or regular blender, purée soup until smooth. If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and red-pepper flakes or grated cheese, if desired.

*** Explore more Any Vegetable Soup Recipes »

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janeth mejia

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This soup is my new go-to comfort food.

Maelee Wagener

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I'm a vegetarian, so I used vegetable broth instead of chicken broth. The soup was still very flavorful and satisfying. I also added some chopped kale, which gave the soup a nice green color.

Anamul Mia

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I added some cooked chicken to the soup and it was amazing!

Crystal Sember

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This soup is perfect for a cold winter day.

Md shakib Student

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I love that this soup is so versatile. I've made it with different types of vegetables, and it always turns out delicious. I also like that it's a healthy and filling meal that the whole family can enjoy.

Mijan Alam

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This soup is a great way to use up leftover vegetables.

Joel Brown

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I made this soup for a potluck and it was a huge hit! Everyone loved the rich broth and the variety of vegetables. I also appreciated that the recipe was easy to follow and didn't require any special ingredients.

Julio Gonzalez

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5 stars! The whole family loved this soup!

Cycyc Cycycg g

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I've tried many vegetable soup recipes, but this one is by far the best. The broth was flavorful and the vegetables were cooked perfectly. I especially loved the addition of thyme and rosemary, which gave the soup a wonderful aroma and taste. I will