This white root vegetable soup will warm your soul and heart on these cold days. It’s creamy, aromatic, easy to make, and flavorful. You can make this cream soup with almost any assortment of white root vegetables you have on hand. I hope you will enjoy this recipe!
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Making cream soups is funny! You can combine various vegetables, cook, spice, and blend them. I love coming up with different combinations and creating new recipes. Last summer, I worked in Montenegro in a plant-based restaurant. People living in that country love cream soups. We served cream soup every day except Wednesday; this day was reserved for borsch (beetroot soup)! My friend and I had to devise some recipes when we needed all the necessary ingredients to make the day’s soup. That was hilarious. I loved the creativity we both got every time we thought about what to make today.
In today’s post, I will share how to make white root vegetable soup. Healthy, creamy, flavorful soup that will warm you up when the cold days come. I will talk about the health benefits of eating root vegetables and take you through the process of making this recipe. I will share with you some tricks and tips on how you can master every cream soup. Let’s jump right into it, shall we?
Everything you need to make white root vegetable soup at home
- Cauliflower;
- Parsley root;
- Celery root;
- Leek;
- Onions;
- Potatoes;
- Garlic;
- Oil (olive oil or rapeseed);
- Vegetable bullion powder;
- Coconut milk (or soy drink if you don’t like coconut flavor);
- Lemon juice;
- Herb pepper;
- Nutmeg;
- Bay leaves;
- Salt.
What are root vegetables?
Vegetables can be classified based on their botanical origin, hardiness or temperature, and plant part used, i.e., leaves, fruits, or roots. Root vegetables include carrot, radish, potato, yam, ginseng, celery, parsley, and horseradish.
Root vegetables- health benefits
Vegetables that we use in this white root vegetable soup recipe provide fantastic health benefits for your body. Seasonal eating is one of the best ways to eat during the year’s changing seasons. In Poland, like in many European countries, we can experience all weather seasons. I love that. Each season gives us vegetables we can use and preserve later using different methods. Even though root vegetables are known worldwide, the research says they are consumed less by people nowadays. Here is what science says about root vegetables and their positive health effects.
The research says, ” Root vegetables are characterized by high nutritional value due to their richness in dietary fiber, vitamins, and minerals. One of their most important features is their high content of bioactive compounds, such as polyphenols, phenols, flavonoids, and vitamin C. These compounds are responsible for antioxidant potential. Root vegetables have several health-promoting effects, including regulating metabolic parameters (glucose level, lipid profile, and blood pressure), antioxidant potential, prebiotic function, and anti-cancer properties. “
Carrots are known as a source of β-carotene, beetroots constitute a source of betalains, and parsley is understood to be a source of Ca. These vegetables are characterized by high bioactivity. The best-examined is carrot and its influence on cancer prevention and parsley’s preventive effect on kidney stones. Many human studies concern beetroot and its impact on respiratory infections or vascular functioning.
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How to make white root vegetable soup; step-by-step
STEP 1:
Prepare all ingredients to make this white root vegetable soup. Wash vegetables (cauliflower, celery root, parsley root, and potatoes), dry and peel. Cut vegetables into cubes, and then place them in a mixing bowl. Set them aside.
Quick tip: celery and parsley need a little more time to cook. Cut them into smaller pieces than potatoes and cauliflower.
STEP 2:
Prepare onions, leek, and garlic cloves. Wash the leek and cut 1/3 of it (remove these dark green leaves). Chop onions, leek, and garlic cloves into the moon shape and add to a preheated medium/large pot. Dry fry for a few minutes. Dry frying is an excellent method to let onion and leek soften before adding oil. The process draws out all the moisture, so the final result is browned, super crispy, and tender. After a few minutes, add oil and continue frying.
STEP 3:
As you can see in the pictures below, caramelization started to happen. This is a perfect moment to add bay leaves and continue sauteing.
Bay leaves add such a great aroma to every dish. However, with making cream soups, we need to be aware of taking bay leaves out of the pot before blending.
Many times during my work in a restaurant, I forgot to do it and blended it with all the other ingredients. This is not something terrible, of course, but might cause bitterness sometimes or feelable pieces of something hard because bay leaves do not blend easily unless you use a good quality high-speed blender.
STEP 4:
Add spices (herb pepper, bullion powder, nutmeg, and salt) and continue final frying for another few minutes. Adding spices to a sauteed onion is a perfect way to make and start every dish because it creates the flavor profile of the dish; it will blend nicely with all components, and in the end, you do not have to put so many spices. Let this stage go slowly. Fry it on a low heat.
STEP 5:
Add prepared vegetables and stir gently to ensure all veggies are coated with oil and spices. Let them sautee altogether for a minute or two.
STEP 6:
Add warm/hot liquid. We sauteed vegetables for a few minutes, so they began cooking. Adding hot boiling water will speed up the cooking time and allow veggies to continue sweating in their warm environment. Cover with the lid and cook the soup until the vegetables are nice and tender. It takes about 20 minutes. Check the dish now and then to prevent it from overcooking.
Vegetable broth
The best way is to make homemade vegetable broth out of veggie leftovers. You can also buy one in a store, but please check the ingredients beforehand. Make sure there are no artificial substances and sugar added. I know it’s hard to find good vegetable broth in a store.
If you do not have that, and you cannot find one in a store (the liquid one), then do this; I often buy a good quality vegetable broth/bullion powder. Then, I heat the water I need for a particular recipe. When the water is hot enough, I add bullion powder to it. I let it sit for some time and then try to see if it needs more salt or bullion powder.
FINAL STEP:
When vegetables are tender, turn the heat off. Let the soup cool down for a few minutes. Then, using the hand blender, blend everything until smooth. Add oil (2 tbsp) and coconut milk when you mix; this will make the soup even more creamy and tasty. Try it, and add more salt or spices if you desire.
Serve your homemade white root vegetable soup with steel bread, garlic croutons, toasted seeds on top, or yogurt.
Hungry for more cream soups? Check out this Creamy Red Lentil Pumpkin Soup
Dinner ideas; check these out
Homemade Polish Pierogi You Need To Try! (Plant-Based Version)
Best Dumplings With Green Lentils You Have Ever Tried!
Spinach Gnocchi (Vegan & Easy To Make)
One pot lentil stew (fantastic recipe)
I hope you enjoy this white root vegetable soup and get inspiration from today’s post. Let me know in the comment section below if you tried it and liked it. If there is anything I can do for you, please don’t hesitate to write me. I would love to connect with you and help you even more!
Domi
Easy Creamy White Root Vegetable Soup For Winter Evenings
Ingredients
- 450 g cauliflower (fresh or frozen)
- 2 big parsley roots
- 1/2 medium-size celery root
- 1/2 part of leek (without green leaves)
- 4 medium size potatoes
- 3 onions
- 2 garlic cloves
- 4 tbsp olive oil
Spices
- 1/2 tsp nutmeg
- 2 tsp vegetable bullion powder
- 3/4 – 1 tsp herb pepper (black pepper is stronger, use it less)
- 2 bay leaves
- 2 tbsp nutritional yeasts
Liquids
- 1l 300 ml hot water
- 2 cups coconut milk (soy drink or cream, for those who don't like coconut flavor)
- 1 tsp lemon juice (optional)
Instructions
- Prepare all the ingredients to make this white root vegetable soup. Wash vegetables (cauliflower, celery root, parsley root, and potatoes), dry and peel. Cut vegetables into cubes, and then place them in a mixing bowl. Set them aside.
- Prepare onions, leek, and garlic cloves. Wash the leek and cut 1/3 of it (remove these dark green leaves). Chop onions, leek, and garlic cloves into the moon shape and add to a preheated medium/large pot. Dry fry for a few minutes. Dry frying is an excellent method to let onion and leek soften before adding oil. The process draws out all the moisture, so the final result is browned, super crispy, and tender. After a few minutes, add oil and continue frying.
- Add bay leaves and continue frying for 1 minute.
- Add spices (herb pepper, bullion powder, nutmeg, and salt) and continue final frying for another few minutes. Adding spices to a sauteed onion is a perfect way to make and start every dish because it creates the flavor profile of the dish; it will blend nicely with all components, and in the end, you do not have to put so many spices. Let this stage go slowly. Fry it on a low heat.
- Add prepared vegetables and stir gently to ensure all veggies are coated with oil and spices. Let them sautee altogether for a minute or two.
- Add warm/hot liquid. We sauteed vegetables for a few minutes, so they began cooking. Adding hot boiling water will speed up the cooking time and allow veggies to continue sweating in their warm environment. Cover with the lid and cook the soup until the vegetables are nice and tender. It takes about 20 minutes. Check the dish now and then to prevent it from overcooking.
- When vegetables are tender, turn the heat off. Let the soup cool down for a few minutes. Then, using the hand blender, blend everything until smooth. Add oil (2 tbsp) and coconut milk when you mix; this will make the soup even more creamy and tasty. Try it, and add more salt or spices if you desire.
- Serve your homemade white root vegetable soup with steel bread, garlic croutons, toasted seeds on top, or yogurt.
Notes
- Vegetable broth
The best way is to make homemade vegetable broth out of veggie leftovers. You can also buy one in a store, but please check the ingredients beforehand. Make sure there are no artificial substances and sugar added. I know it’s hard to find good vegetable broth in a store. If you do not have that, and you cannot find one in a store (the liquid one), then do this; I often buy a good quality vegetable broth/bullion powder. Then, I heat the water I need for a particular recipe. When the water is hot enough, I add bullion powder to it. I let it sit for some time and then try to see if it needs more salt or bullion powder.
