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Root Vegetable Soup

The perfect soup in winter, utilizing seasonal root vegetables."


1 tablespoon olive oil
1 garlic clove
1 small shallot, cut into ½-inch pieces
3 cups vegetable broth
½ teaspoon kosher or sea salt
1 to 2 pinches freshly ground black pepper
1 small rutabaga (about 6 ounces), cut into 1-inch pieces
1 small turnip (about 6 to 8 ounces), cut into 1-inch pieces
1 small sweet potato or yam (about 7 to 8 ounces), cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
1 medium parsnip, cut into 1-inch pieces
½ teaspoon ground cinnamon
3 to 4 sprigs fresh thyme, leaves removed and stems discarded
2 to 3 pinches cayenne, or to taste


Put the oil into the blender jar. Set timer for 8 minutes and temperature on Medium. Once the oil is hot, add the garlic and shallot. Cover and stir, using quick bursts to break up. Continue to sauté, stirring occasionally. Once time expires, add the broth, salt and pepper. Set on High for 8 minutes. Once broth comes to a boil, add the remaining ingredients. Set timer for 30 minutes and temperature on Medium. Once time expires, blend on speed 1 and gradually raising to speed 3 for 2 minutes or until completely smooth. Taste and adjust seasoning as desired.

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Makes about 5 cups

Nutritional Information
Per Serving

Nutritional information per serving (1 cup): Calories 118 (23% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 605mg • calc. 68mg • fiber 4g

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