Winter Solstice Root Soup (Printable)

A nourishing blend of seasonal root vegetables and herbs with a touch of spice for chilly nights.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 large carrots, peeled and chopped
05 - 2 parsnips, peeled and chopped
06 - 1 small rutabaga, peeled and diced
07 - 2 medium potatoes, peeled and cubed
08 - 1 small sweet potato, peeled and cubed
09 - 2 stalks celery, chopped

→ Liquids

10 - 6 cups vegetable broth (gluten-free if required)
11 - 1 cup water

→ Seasoning & Herbs

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - ½ teaspoon ground nutmeg
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Optional: ¼ cup heavy cream or coconut cream for added richness

# How To Make:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic; cook until soft and translucent, about 5 minutes.
02 - Add carrots, parsnips, rutabaga, potatoes, sweet potato, and celery; cook, stirring occasionally, for 5 minutes.
03 - Pour in vegetable broth, water, thyme, rosemary, nutmeg, bay leaf, salt, and pepper. Bring mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 30 to 35 minutes until vegetables are tender.
05 - Remove bay leaf. For a creamier consistency, partially puree soup using an immersion blender, leaving some vegetable chunks.
06 - Stir in heavy cream or coconut cream if desired. Adjust seasoning to taste.
07 - Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.

# Expert Tips:

01 -
  • It comes together in just over an hour, which means you can have warmth on the table before the evening gets too dark
  • Every vegetable is something you can find year-round, but they taste especially good when the season turns cold
  • It's naturally vegetarian and gluten-free, so everyone at your table can gather around the same pot
  • The flavor deepens as it sits, making it perfect for cooking ahead and reheating
02 -
  • Don't skip the step of softening the onion and garlic first—that 5 minutes of time creates the entire flavor foundation, and rushing it leaves everything tasting raw
  • The bay leaf must come out before serving; I learned this the hard way, and so have many others, so check the pot carefully
  • If you blend the whole soup, it becomes baby food; if you blend nothing, it can feel chunky and heavy—leave some texture in there, and it becomes something special
03 -
  • Make this soup the day before you want to serve it; the flavors marry overnight and taste even better reheated
  • If your soup seems too thick after blending, thin it with a splash more broth or water—you're looking for something that coats the back of a spoon but still feels alive
  • Save the leftover parsley stems for making vegetable stock next time; nothing goes to waste in a kitchen that knows how

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