Winter Root Vegetable Soup Recipe

Reviews More Reviews

Most Helpful Positive Review

Feb 24, 2010

Loved it! The combination of the different flavors from the roots were wonderful. Next time I am going to cut back on the butternut squash a little and add more parsnips and celery root. I have never cooked with celery root before but now it's my favorite. The only thing I would add to this recipe is to stir in herbs. I used basil and dill and I think it added a little more flavor (not that it was lacking)

—kipuka11

See full review »

Most Helpful Critical Review

Nov 08, 2011

I doubled the recipe to take it to a friend who had a baby, and it turned out very bitter. Maybe I used too many turnips, but it was not good. I did not have celery root and I substituted carnival squash for butternut. I would not make this recipe again. The liquid portions are way off as well. I had to add 3 additional cups of liquid to make it a soup consistence vs. baby food.

—justsparkle

See full review »

52 Ratings

See other versions of this recipe!

Feb 25, 2010

I just made this and it is delicious. I added 3 cloves of garlic to the celery and onion while I cooked that. I also added some garlic powder, cumin, and dried parsley to the soup while it simmered. I think cumin goes very well with root vegetables. Thanks for the great recipe! This is the perfect thing for a cold winter day.

—Brandi

See full review »

Mar 09, 2010

I made this tonight but tweaked it to my personal liking. I had no parsnips so used 4 turnips, substituted garlic rosemary bread dipping blend for the salt and pepper. I added 2 leeks and garlic to the onion, celery, and butter. I used 2 1/2 Tbls vegetable paste, 1 cup white wine (Chardonnay), and 6 cups of water to make the broth. Then I added the roasted vegies. It looked so good as it was that I didn't puree it or add the cream. It turned out great, will definitely make this again and again. I had never used celery root but will from now on, and I will have to try it with the parsnips as I'm sure it will add another great flavor. Thanks for sharing your recipe!

—Zonia

See full review »

Jan 06, 2011

I served this as a starter for a 5-course meal on New Year's Eve...so for simplicity sake, I placed all the prepared vegetables in my roaster, along with the onion, 4 cloves of garlic, canola oil, and the seasonings. I roasted them @ 350F for 2 hours, stirring once every 25 mins. I then placed the roaster on my stove top, scraped down the sides with a whisk, and while adding the vegetable broth...I pureed it with my hand-held blender. Instead of adding the cream, I served it with a dollop of fat-free sour cream. Although my guests begged for seconds, I made them hold off until after the 5th course was served. Needless to say I ended up sending them home with the left over soup.

—Dancing Queen

See full review »

Sep 22, 2010

This has a good flavor and I like the combination of veggies. Some problems I ran into: Butternut squash roasts to fork tender much more quickly than some of the other things being roasted! So, by the time I had everything soft, some of the veggies had begun to crisp & brown! Once I started to puree, it became more "mashed veggie" consistency than soup. I added more broth, ran out of veggie broth...and moved on to chicken broth! Maybe I had more veggies than called for? I dislike amounts like "3 carrots" instead of 3 ounces, or 2 cups. The carrots I grabbed were the smallest in the bag, but still larger than others I've bought (farmer's market veggies vs. store veggies?)! My sweet potato was kind of large, b/c the alternative was 2 very small ones & I thought the big one looked nicer on the outside. So, maybe I had too many veggies, in the end I just added more liquid to help boost it...but I do think this could use some more herbs.

—SilverXeno

See full review »

Nov 23, 2010

Wow, this was GREAT! I couldn't get celery root, but it was wonderful just the same. I subbed skim milk for the half-&-half and chicken broth for the vegetable broth because that's all I had on hand. At the end, I added about 1/3 cup orange juice and some nutmeg to taste. A tasty way to warm up a chilly Autumn day :-)

—lupusliz

See full review »

Mar 04, 2010

Very nice soup. I used broth I made from a combination of veg tips an peels that I saved in a zip bag in the freezer and some veg that I roasted. Much better than packaged and you control the salt. I needed two quarts of broth to thin this enough to eat....still quite thick. I added nutmeg and the grated peel of one orange at the end. This really made it pop. Otherwise, no other changes. Served with paninis made with swiss, provolone, tomato and proscuitto. Yummy!

—kauaieg

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Roasted Winter Vegetable Soup

Creamy Curried Root Vegetable Soup

Swanson(R) Winter Vegetable Bean Soup with Pesto

Moroccan Vegetable Soup

Winter Root Soup

Roasted Vegetable and Kale Soup

Winter Lentil Vegetable Soup

Fragrant Autumn Vegetable Soup

Irish Root Soup

Zimbabwean Chicken and Vegetable Soup

ADVERTISE WITH US

Nutrition

Calories
324 kcal
16%

Carbohydrates
40.7 g
13%

Cholesterol
23 mg
8%

Fat
18 g
28%

Fiber
10.4 g
42%

Protein
5.2 g
10%

Sodium
1851 mg
74%

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

Nutritional Information

Winter Root Vegetable Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 324
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
** Saturated Fat 6.4g 32 %
Cholesterol 23mg 8 %
Sodium 1851mg 74 %
** Potassium 1036mg 29 %
Total Carbohydrates 40.7g 13 %
Dietary Fiber 10.4g 42 %
Protein 5.2g 10 %
** Sugars 9.2g
** Vitamin A 624 %
** Vitamin C 76 %
** Calcium 23 %
** Iron 25 %
** Thiamin 23 %
** Niacin 29 %
** Vitamin B6 31 %
** Magnesium 32 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.