Root Vegetable Soup

As the winter winds blow and the frost settles in, there’s nothing quite as comforting as a warm and nourishing bowl of Root Vegetable Soup. This delightful recipe brings together a variety of hearty root vegetables, creating a wholesome and flavorful blend that will surely warm your soul during the coldest months. With the earthy sweetness of leeks, the starchy richness of russet potatoes, the unique flavor of celery root, and the vibrant color of carrots, this soup is a celebration of winter’s bounty.

Root Vegetable Soup is a perfect embodiment of comfort and simplicity. The combination of tender vegetables, diced tomatoes for a subtle touch of sweetness, and a flavorful broth makes this recipe a satisfying and aromatic masterpiece. Sweating the leeks until they melt into the broth allows their natural essence to infuse the soup with a rich and aromatic backbone.

SERVES 6 TO 8

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil
• 1 pound leeks, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly
• Salt and pepper to taste
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, drained and chopped coarse
• 12 ounces russet potatoes, peeled and cut into ½-inch pieces
• 12 ounces celery root, peeled and cut into ½-inch pieces
• 12 ounces carrots, peeled and cut into ½-inch pieces
• 1 small head escarole (12 ounces), trimmed and cut into 1-inch pieces
• 1 cup frozen baby lima beans, thawed (optional)
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. Heat the extra-virgin olive oil in a Dutch oven over medium-low heat until shimmering. Stir in the sliced leeks and ½ teaspoon of salt, then cover and cook, stirring occasionally, until the leeks are softened, which should take about 8 to 10 minutes.
2. Add the minced garlic and cook until fragrant, which should only take about 30 seconds. Stir in the vegetable broth, diced tomatoes, potatoes, celery root, and carrots, then bring the mixture to a boil. Cover the pot, reduce the heat to a gentle simmer, and allow the vegetables to cook until tender, approximately 25 minutes.
3. To thicken the soup, use the back of a wooden spoon to mash some of the cooked potatoes against the side of the pot. Stir in the escarole and the thawed lima beans (if using), then cook until the escarole wilts and the beans are heated through, about 5 minutes.
4. Remove the pot from heat, stir in the minced fresh parsley, and season the soup with salt and pepper to taste.

TIPS:

• Thoroughly Clean Leeks: Leeks can trap dirt between their layers, so make sure to slice them lengthwise and wash them thoroughly under running water to remove any grit.
• Uniformly Sized Vegetables: Cutting the potatoes, celery root, and carrots into uniform ½-inch pieces ensures they cook evenly and at the same rate, resulting in a perfectly balanced texture.

Serve this hearty and satisfying Root Vegetable Soup with crusty bread to complement the flavors and indulge in the nourishing taste of winter’s finest ingredients. Enjoy the warmth and comfort of each spoonful during the chilly months, and savor the simple delights of seasonal cooking.