Root Vegetable Soup

My husband likes to make fun of me because I love to make soup. It can be 95 degrees outside and I still want soup. I feel like it is the perfect evening meal. You can keep it super light and just have soup or you can add a salad and/or a delicious piece of crusty bread to make it a bigger meal. It is so versatile. Who else is with me?

I had a bunch of root veggies that I wanted to use before they went bad. You could really use any root veggies you have on hand though. This soup has onion, garlic, garlic scapes, sweet potato, acorn squash, and parsnips. It was really easy to make and it tasted amazing. The recipe was adapted from Amy Chaplin’s book, Whole Food Cooking Everyday.

Root Vegetable Soup

1 onion chopped

4 cloves garlic minced

6 garlic scapes chopped

1 medium sweet potato peeled and cut into bite size pieces

1 small acorn squash peeled, seeded and cut into bite sized pieces

10 small parsnips cut into bite sized pieces

6 bay leaves

9 cups filtered water

2 tbsp coconut oil

Salt & pepper

Add coconut oil to a dutch oven over medium heat. Add onion and about 1 tsp of salt and cook until translucent approximately 8 minutes. Add garlic and garlic scapes and cook for another 4 minutes. Add the rest of the veggies, water, and bay leaves and bring to a boil. Lower heat to simmer and cover pot. Cook for 15 minutes or until veggies are tender when you poke them with a fork. Add pepper to taste. Remove bay leaves. Blend soup until creamy texture is achieved. Do not overblend. Return to pot and thin with water if desired. Add additional salt and pepper to taste. Serve and enjoy.