Cozy Root Vegetable Soup
By: Leah Rodrigues
Published: January 1, 2012

After a rich holiday weekend, a vegetable soup is just what the body needs.  This root vegetable soup is made with potatoes, carrots, pumpkin and more.  You can substitute the pumpkin for butternut squash if desired.  Serve this cozy root vegetable soup with a crusty piece of good bread and a light green salad.
 
Root Vegetable Soup
 
Ingredients:
 
5 medium-sized potatoes
1 large carrot
1 red paprika
1 small zucchini
1 white turnip
1 large parsley root
500 grams pumpkin
100 grams butter
Fresh thyme
1 fresh chili pepper
1 1/2 cups croutons
Salt
 
Directions:
 








Chop carrots and parsley root in circles.


   
Chop zucchini, unpeeled, and potatoes into medium-sized pieces.


   
Chop white turnip coarsely.


   
Finally, chop pumpkin into large pieces and halve the paprika.


   
Chopping the vegetables into pieces of different sizes ensures simultaneous cooking, so you don’t need to boil each of the veggies separately.


   
Boil the vegetables in an amount of water just enough to cover them, seasoning with salt to your taste.


   
Make sure you remove skin from the paprika as soon as the pepper becomes soft. Just take out the paprika, peel the skin and continue boiling it together with the other vegetables.


   
When the vegetables have cooked, separate vegetables from the liquid they’ve been boiling in, and blend them into a smooth, creamy paste using your blender.


   
Stir butter into the soup.


   
Add the remaining liquid, making the soup as thick as you like.


   
Serve with warm croutons, fresh thyme and slices of chili pepper.

Chop carrots and parsley root in circles.


     
Chop zucchini, unpeeled, and potatoes into medium-sized pieces.


     
Chop white turnip coarsely.


     
Finally, chop pumpkin into large pieces and halve the paprika.


     
Chopping the vegetables into pieces of different sizes ensures simultaneous cooking, so you don’t need to boil each of the veggies separately.


     
Boil the vegetables in an amount of water just enough to cover them, seasoning with salt to your taste.


     
Make sure you remove skin from the paprika as soon as the pepper becomes soft. Just take out the paprika, peel the skin and continue boiling it together with the other vegetables.


     
When the vegetables have cooked, separate vegetables from the liquid they’ve been boiling in, and blend them into a smooth, creamy paste using your blender.


     
Stir butter into the soup.


     
Add the remaining liquid, making the soup as thick as you like.


     
Serve with warm croutons, fresh thyme and slices of chili pepper.