Root Vegetable Soup

When the air is chilly, I am always in the mood for a nice hot bowl of homemade soup. This soup came about as I rummaged through the veggie bin. I had a number of root vegetables, so I decided to make them the focal point. I happened to have homemade chicken stock, but you could easily swap it out for beef, turkey or vegetable stock.

Root vegetables are often associated with fall and winter cooking. Before produce came from around the world, people lived off what they grew locally. In cold climates, that meant in the winter you ate the veggies that you preserved, or that stored well. Root vegetables store well, so they would be a staple.

Most root vegetables take a fair amount of cooking to get tender and add flavor and richness to soups, stews, chowders and more. That is kind of a bonus on a chilly day, when a long cooking dish warms the house, as well.

So here it it- the recipe that was created based on what I happened to have on hand. The end result was really good.

Root Vegetable Soup

3 T. oil

1 onion, chopped

2 large carrots, peeled and sliced

2 small parsnips, peeled and sliced

6 c. stock, I used chicken

2 c. peeled and diced turnips, about 2 medium

2 c. diced potatoes, about 2 medium

1 pint home canned tomatoes, or a (14 oz.) can of diced tomatoes, un-drained

1 medium sweet potato, diced

1/4 c. chopped parsley

2 T. apple cider vinegar

1 T. hot sauce, or to taste

salt and pepper to taste

In soup pot heat the oil and cook the onion until light golden. Add the  carrots and parsnips and cook until they are light golden, too. Add the stock, turnips, potatoes and tomatoes and bring to a boil. reduce heat and simmer, covered, until veggies are tender, about 20-30 minutes. Add sweet potatoes and remaining ingredients and cook until sweet potatoes are tender, about 10-15 minutes. Adjust seasonings and serve. Serves 6-8.