Here's a recipe inspired by all the different vegetable soup recipes out there but this is a hearty and filling recipe that can be adapted to include chicken or beef if you desire. It features plenty of hearty root vegetables, fresh herbs, and warm broth. It’s still cozy, satisfying, and full of flavor, thanks to the slow simmer of the vegetables and simple seasonings. Pairs great with a grilled cheese sandwich, a relaxing day in front of the fire or after spending time outside in the crisp fall air.
Ingredients:
2 tablespoons olive oil
1 large onion, diced
3-4 garlic cloves, minced
3 large carrots, peeled and cut into thick rounds
3 parsnips, peeled and cut into thick rounds
2 medium turnips, peeled and diced
2 medium golden potatoes, diced
2 celery stalks, chopped
1 large zucchini, diced
1 small rutabaga, peeled and diced (optional for added flavor)
1 tablespoon fresh dill, chopped (plus more for garnish)
1 tablespoon fresh parsley, chopped (plus more for garnish)
8-10 cups vegetable broth (or water, chicken or beef broth)
1 bay leaf
1 teaspoon turmeric (optional, for color and anti-inflammatory benefits)
Salt and pepper, to taste
1 tablespoon lemon juice (optional, for brightness)
Instructions:
Sauté the aromatics:
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it softens and begins to turn translucent.
Add the minced garlic and cook for another minute, stirring frequently.
Add root vegetables:
Add the carrots, parsnips, turnips, potatoes, and rutabaga (if using). Stir everything together, allowing the vegetables to cook for 3-4 minutes, so they begin to slightly soften.
Build the broth:
Pour in the vegetable broth and stir. Add the bay leaf, turmeric (if using), and season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, until the root vegetables are tender but not mushy.
Add zucchini and herbs:
After the root vegetables have simmered, add the diced zucchini, chopped dill, and parsley. Simmer for an additional 5-7 minutes to soften the zucchini and let the herbs infuse into the broth.
Finish the soup:
Remove the bay leaf and taste the soup, adjusting the seasoning with more salt, pepper, or a squeeze of lemon juice for brightness.
Serve:
Ladle the soup into bowls and garnish with extra fresh dill and parsley. You can also drizzle with a little olive oil or sprinkle with freshly cracked black pepper for added flavor.
Optional Additions:
Noodles: For a more traditional matzo ball soup feel, add some egg-free noodles or any small pasta (like orzo) toward the end of cooking.
Dumplings: If you want a "matzo ball" feel, you can make chickpea or quinoa dumplings and add them to the broth before serving for extra heartiness.
Greens: Stir in a handful of spinach, kale, or other leafy greens toward the end for more color and nutrients.
Tips:
Customization: You can switch up the root vegetables based on what's available or add your favorites like sweet potatoes or leeks.
Turmeric: Adding turmeric gives the soup a warm, golden hue reminiscent of chicken soup, but feel free to leave it out if you prefer a more neutral color.
This hearty vegetable soup is perfect for when you crave a comforting, homey soup packed with the richness of vegetables and herbs. It’s simple, wholesome, and perfect for cozy dinners or when you're under the weather! Tag us on Instagram when you make this wonderful fall and winter recipe.
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