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Country Harvest Root Vegetable Soup

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A hearty and nourishing root vegetable soup filled with carrots, parsnips, potatoes, and turnips simmered in a flavorful herb-infused broth for a warm and comforting meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 parsnips, chopped
  • 1 medium sweet potato, peeled and cubed
  • 2 Yukon gold potatoes, diced
  • 1 medium turnip, cubed
  • 6 cups vegetable broth (or enough to cover vegetables)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add diced onion and celery, cooking until softened, about 5 minutes.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add carrots, parsnips, sweet potato, Yukon gold potatoes, and turnip to the pot.
  5. Pour in vegetable broth until the vegetables are fully covered.
  6. Add dried thyme, bay leaf, salt, and black pepper.
  7. Bring to a gentle boil, then reduce heat and simmer for 30–40 minutes until vegetables are tender.
  8. Remove the bay leaf and adjust seasoning as needed.
  9. Sprinkle with fresh parsley before serving.

Notes

  • Add chopped kale or spinach during the last 5 minutes for extra greens.
  • Stir in cooked white beans or lentils for added protein.
  • Blend a portion of the soup for a thicker texture while keeping some chunks.
  • A splash of apple cider vinegar enhances flavor depth.
  • Store in the refrigerator for up to 5 days; flavors deepen over time.
  • Freeze cooled soup for up to 3 months in airtight containers.

Nutrition

Find it online: https://cookedbymaya.com/country-harvest-root-vegetable-soup/