Best 2 Winter Root Soup Recipes

As the chilly winds blow and the days grow shorter, it's time to seek comfort in the warmth of a hearty and nourishing soup. Among the many delightful soups that winter brings, winter root soup stands out as a true culinary gem. Packed with an array of vibrant root vegetables, this soup offers a symphony of flavors and textures that will tantalize your taste buds and leave you feeling cozy and satisfied. From the earthy sweetness of parsnips to the peppery bite of radishes, and the nutty richness of celeriac, each ingredient contributes its unique charm to create a symphony of flavors like nothing else. So, gather your ingredients, prepare your pots and pans, and let's embark on a culinary journey to discover the best winter root soup recipe that will warm your heart and nourish your soul.

Here are our top 2 tried and tested recipes!

WINTER ROOT VEGETABLE SOUP

Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

Ingredients

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

WINTER ROOT SOUP

Winter Root Soup image

This recipe comes from a cooking demonstration I attended in Garmisch, Germany. So easy! You can add your own topper like sour cream or fresh chopped chives and olive oil. When reheating, add a little cream or milk.

Provided by kim

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

1 sweet onion, chopped
1 russet potato, peeled and cubed
1 parsnip, peeled and cubed
1 sweet potato, peeled and cubed
1 yam, peeled and cubed
1 fennel bulb, trimmed and cubed
5 cups water, or as needed to cover
2 cubes chicken bouillon
½ cup heavy whipping cream
1 tablespoon salt, or to taste
1 tablespoon sour cream, divided

Steps:

Place onion, potato, parsnip, sweet potato, yam, and fennel cubes into a large saucepan and add water to cover. Bring to a boil and stir in chicken bouillon cubes. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain and reserve cooking broth.
Place vegetables and 1 cup of reserved broth into a blender, cover, and blend until smooth. Pour in cream and add salt to the soup. Pulse several times to combine. If soup is too thick, blend in more broth. Serve in bowls topped with a small dollop of sour cream.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 46.4 g, Cholesterol 28.4 mg, Fat 8.3 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 5 g, Sodium 1619.2 mg, Sugar 4.6 g

Tips:

Choose root vegetables that are firm and unblemished.
Peel and chop the vegetables into evenly sized pieces so they cook evenly.
Sauté the vegetables in a little bit of oil or butter to enhance their flavor.
Use a flavorful broth or stock as the base of the soup.
Add herbs and spices to taste.
Simmer the soup for at least 30 minutes, or until the vegetables are tender.
Serve the soup hot, garnished with fresh herbs or a dollop of sour cream.

Conclusion:

Winter root soup is a delicious, nutritious, and easy-to-make dish that is perfect for a cold winter day. With a variety of root vegetables to choose from, you can create a soup that is both flavorful and healthy. So next time you're looking for a comforting meal, give winter root soup a try!