Root Vegetable Soup

13 ingredients
4 steps

Ingredients

  • 1/2 cup oil
  • 4 carrots chopped into chunks
  • 2 parsnips chopped into chunks
  • 2 plums tomatoes cut into chunks
  • 1 medium turnips cut into chunks
  • 2 large onions diced
  • 2 leeks, white and plae greens parts sliced
  • 4 cloves of garlic peeled
  • 2 tsps dried basil
  • 1 tsp dried thyme
  • 4 tbsps fresh dill
  • 1 bat leaf
  • 8 cups chicken or vegeatble stock

Directions

  1. 1
    1. Heat oil in large soup pot. Add ingreds. 2-7. Saute 4-6 minutes. Cover and sweat the vegetables over low heat for 15 minutes, stirring occassionally.
  2. 2
    2. Add basil, thyme, and 2 tbsps of dill and bay leaf. Add stock, bring to boil then cover and simmer over low heat for about 25 minutes or until veggies are soft.
  3. 3
    Puree in blender, food processor or with a stick blender until smooth.
  4. 4
    3. Season with salt and pepper, top with creme fraiche and chopped dill.

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