Root Vegetable Soup
Ingredients
- 2 Tbsp. unsalted butter ⓘ
- 2 onions, peeled and chopped ⓘ
- 4 shallots, peeled and chopped ⓘ
- 1 leek, trimmed, washed and thinly sliced ⓘ
- 2 cloves garlic, peeled and minced
- 2 carrots, peeled and diced ⓘ
- 3 potatoes, peeled and diced ⓘ
- 1 large celery root, peeled and diced
- 2 white turnips, peeled and diced ⓘ
Instructions
- In a large saucepan, melt the butter and slowly cook the onions, shallots, leeks and garlic until tender and soft, about 5 minutes.
- Do not brown.
- Add the diced root vegetables and stock. Simmer until all vegetables are soft, approximately 35 minutes. Puree in 2-cup batches in a food processor until smooth.
Nutrition & Diet Analysis (per serving)
631
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).