Root Vegetable Soup

Name: Root Vegetable Soup
Total time: 1 min
Ingredients: 6 tablespoons unsalted butter; 1 large onion or 2 leeks (white and light green part only), chopped; 2 to 3 celery stalks, diced; 3 garlic cloves, finely chopped; 3 rosemary or thyme branches; 2 bay leaves; 3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks; 2 teaspoons fine sea salt, more as needed; 1/2 teaspoon black pepper, more as needed; Juice of 1/2 lemon, more for serving; Extra-virgin olive oil; Flaky sea salt; Crushed Aleppo, Urfa or other chile flakes, optional; Grated Parmesan or pecorino, optional

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Total: 1 hours

Servings: 7

Author : Melissa Clark

root vegetables vegetarian

Instructions

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Step 1

Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.

Step 2

Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.

Step 3

To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

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