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Winter Root Vegetable Soup

NBK Winter Root Vegetable Soup
In New England, winter is the season of endless root vegetables. This is a delicious, warming soup to use some of them up! You can swap in whatever root vegetables you like and it’ll still work.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 283kcal

Equipment

  • Large pot
  • Immersion blender

Ingredients

  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • 1 large onion diced
  • 3 stalks celery diced
  • 4 cloves garlic
  • 1 large celery root peeled and cubed
  • 1 large turnip peeled and cubed
  • 2 medium carrots peeled and diced
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 6 cups vegetable or chicken stock preferably homemade
  • 1/2 lemon
  • Thyme and rosemary
  • Parmesan rind optional
  • Aleppo pepper optional
  • crumbled bacon optional

Instructions

  • Melt the butter and add the olive oil to a large pot.
  • Sautee onions and celery for about 10 minutes, adding salt (and pepper, if desired) halfway through. Onions and celery should be soft and beginning to brown
  • Add the garlic, thyme, and rosemary and cook for another minute or two.
  • Add the celery root, turnip, and carrots to the pot. Stir to combine and cook for another 2 minutes.
  • Add stock, the half lemon (don’t squeeze it), and the parmesan rind if using.
  • Cover and simmer for 30 minutes or until root vegetables are easily pierced with a fork.
  • Remove lemon half and parmesan rind.
  • Using an immersion blender, puree the soup.
  • Serve topped with a drizzle of olive oil or cream and a small squeeze of additional lemon juice if desired. Also delicious with Aleppo pepper and crumbled bacon on top!

Nutrition

Calories: 283kcal | Carbohydrates: 27g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 647mg | Potassium: 616mg | Fiber: 7g | Sugar: 14g

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