Root Vegetable Soup

I love the earthy sweetness of root vegetables. Combined with savory spices and a hint of peppery warmth this soup hits the spot in the cold of winter. I had a big bowl of stale cubed bread, so I fried up some yummy garlic herb croutons to go with it. So good!



1 medium onion

1 poblano pepper

2 tablespoons vegetable oil

2 beets

1 turnip

2 carrots

3 stalks celery

2 small sweet potatoes

1 tart apple

6-8 cups chicken or vegetable stock

Handful dried tomatoes or 2 tbsps tomato sauce

Cayenne pepper, dill, dill seed, rosemary, lemon pepper

Step 1

Chop the onions and poblano pepper put into a large pot. Fry in the oil until the onions are translucent.


Step 2

While the onions are cooking, peel and slice the beets into bite-size pieces. Add to the pot and stir.


Step 3

Peel turnip and carrots, slice. Add to the pot and stir. Add 6 cups of stock.


Step 4

Peel and slice sweet potatoes and apple, dice celery. Add to the pot with the dried tomatoes or tomato sauce and stir. Add more liquid as necessary.


Step 5

Simmer for about 30 minutes or until vegetables are tender. Season with spices and adjust saltiness.


A note on seasonings: start with a pinch, certainly no more than 1/4 tsp of any of the spices. Exactly what you put in is a matter of taste. I like to improvise with a dash of this and a pinch of that. This soup holds up well even to stronger spices like rosemary or even caraway seed.

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