While we were in Paris last
Christmas, I enjoyed a root vegetable puréed soup that I have
dreamt about ever since. Chasing the simplicity of flavor ever since, I think I
finally nailed my copycat recipe with a Creamy Root Vegetable Soup. This soup
is thick and hearty despite its simple vegetable forward ingredients. The
hardest part of the recipe is all the chopping you have to do in advance. We
enjoyed the soup as the main entrée, served with crusty bread on the side.
Though, it would pair well with a variety of dishes, including paninis and
pizza. The hearty soup warmed us up on a cold April evening reminiscent of a
wonderful holiday in Paris.
Here’s the recipe.
Creamy Root Vegetable Soup
Ingredients
¼ cup olive oil
1 ½ medium onions, peeled and diced
2 tablespoons minced fresh garlic
2 large leeks, trimmed and finely sliced
2 medium potatoes, diced
4 cups low sodium vegetable stock
2 cups water
2 turnips, peeled and diced
2 parsnips, peeled and diced
1 can Northern white beans, drained and rinsed
Salt and pepper, (generously) to taste
1 ½ teaspoons herbs de provence
Croutons for garnishing
Heat oil in a large Dutch oven. Add garlic, onions, leeks,
and a generous pinch of salt. Sauté until translucent.
Add diced potato and 2 cups vegetable stock, until the
potatoes are covered. Bring to a boil and then simmer for 10 minutes covered.
Add parsnips, turnips, beans, and remaining stock. Cover and
simmer for 10 more minutes.
Add salt, pepper, and herbs de provence. Then, remove from
heat and purée until smooth. Garnish with croutons, diced chives, shallots, or
a drizzle of olive oil. Serve with crusty French bread.
The soup yields about 6 servings in generously-sized bowls,
more if you’re serving smaller portions. This recipe was inspired by a soup I
enjoyed in Paris and a recipe I read on Food 52.
