Winter Root Soup Recipe -
Winter Root Soup Recipe
  • READY IN 55 mins

Winter Root Soup

Recipe by  

"This recipe comes from a cooking demonstration I attended in Garmisch, Germany. So easy! You can add your own topper like sour cream or fresh chopped chives and olive oil. When reheating, add a little cream or milk."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Place onion, potato, parsnip, sweet potato, yam, and fennel cubes into a large saucepan and add water to cover. Bring to a boil and stir in chicken bouillon cubes. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain and reserve cooking broth.
  2. Place vegetables and 1 cup of reserved broth into a blender, cover, and blend until smooth. Pour in cream and add salt to the soup. Pulse several times to combine. If soup is too thick, blend in more broth. Serve in bowls topped with a small dollop of sour cream.
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Reviews More Reviews

Jan 03, 2014

Liked it

Nov 15, 2013

When making this I leave the peels on the potatoes, drain off all of the water, and mash a few times rather than blend.


2 Ratings

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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 1619 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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