Hearty root veggie soup (Printable Format)

A comforting blend of root vegetables simmered with herbs, delivering earthy and rich flavors in every spoonful.

# What You Need:

→ Vegetables

01 - 2 medium carrots, peeled and diced
02 - 2 medium parsnips, peeled and diced
03 - 1 large potato, peeled and diced
04 - 1 small turnip, peeled and diced
05 - 1 small sweet potato, peeled and diced
06 - 1 medium onion, chopped
07 - 2 garlic cloves, minced

→ Liquids

08 - 5 cups vegetable broth (gluten-free if necessary)

→ Herbs & Seasonings

09 - 1 bay leaf
10 - 1 tsp fresh thyme leaves (or ½ tsp dried)
11 - 1 tsp salt, or to taste
12 - ½ tsp black pepper
13 - 2 tbsp olive oil

→ Garnish (optional)

14 - 2 tbsp chopped fresh parsley
15 - Crusty bread, for serving

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until softened.
02 - Add diced carrots, parsnips, potato, turnip, and sweet potato to the pot. Cook for 5 minutes, stirring occasionally.
03 - Pour in the vegetable broth, then add the bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes until all vegetables are tender.
05 - Remove the bay leaf. Serve the soup chunky or partially/fully purée with an immersion blender to preferred consistency.
06 - Taste and adjust salt or pepper if needed. Ladle soup into bowls, garnish with chopped parsley, and serve hot with crusty bread if desired.

# Expert Suggestions:

01 -
  • It's pure comfort without pretense—just honest vegetables singing together in a simple broth.
  • Comes together in under an hour, which means you can go from craving to eating without the fuss.
  • Naturally vegetarian and gluten-free, so it welcomes nearly everyone to the table.
  • You control the texture completely, from chunky to silky smooth, based on your mood that day.
02 -
  • Don't skip softening the onion and garlic first—they're the aromatics that make everything else taste like something instead of nothing.
  • If you prefer a creamier soup, stir in a splash of cream, coconut milk, or even a few spoonfuls of Greek yogurt at the very end; it transforms the whole thing.
  • Roasting the root vegetables in a hot oven for 20 minutes before adding them to the pot creates a deeper, more caramelized flavor that makes you wonder why you didn't think of it sooner.
03 -
  • Use a sharp knife and a steady hand when cutting vegetables; uniform pieces cook at the same rate, so every spoonful tastes intentional.
  • Taste frequently while simmering—soup seasoning evolves as it cooks, and you want to catch the moment when it's exactly right for you.

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