Relaxing Root Vegetable Soup

Warming winter soup with carrots, potatoes, parsnips and jerusalem artichokes 


makes approx. 3.5 liters (1 gallon) 

– 2 kg (4.4 pounds) root vegetables: 700g carrots, 500g parsnips, 400g potatoes and 400g jerusalem artichokes
– 2 onions
– 3 cloves of garlic
– 1-2 leeks (the white part)
– 1.5 liters (50 oz) water
– 2 vegetable bouillon cubes (or use vegetable broth instead of water)
– 3 tbsp. tomato paste
– Spices: 1 tsp. curry powder, 1 tbsp. apple cider vinegar, 1 tbsp. soy sauce, 1 tbsp. syrup

Peel the root vegetables and cut them into chunks.

Chop the onions, thinly slice the garlic gloves and the leeks.

Heat up a large pot and sauté the curry powder and tomato paste for ½-1 minute (add a splash of water if it starts to burn).

Add onions and leeks to the pot and sauté it for a couple of minutes.

And the root vegetables and garlic and sauté it all for 3-5 minutes.

Add water, bouillon cubes, apple cider vinegar, soy sauce and syrup.

Let it simmer until the root vegetables are nice and tender.

Serve as is or serve it over rice or quinoa

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