| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons salted butter
- 4 carrots, peeled and chopped
- 4 parsnips, peeled and chopped
- 4 cloves garlic, peeled
- 2 small turnips, peeled and chopped
- 1 yellow onion, chopped
- 1 small rutabaga, peeled and chopped
- 1-inch piece fresh ginger, chopped
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
- 8 cups chicken or vegetable stock
- 4 thyme sprigs
- 1 cup or more vegetable oil, for frying
- 4 small shallots, thinly sliced
- Minced fresh parsley, for garnish
Instructions
- Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
- While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
- Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 373 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 12 mg |
| Sodium | 845 mg |
Reviews
Excellent soup! Make sure you season it well with salt or it will be bland. Next time I will use just slightly less allspice or leave it out, my personal preference. You could richen it up with heavy cream but it’s super healthy and delicious as is.
I did not care for this recipe at all.
This is a great soup. I halved the recipe and did it in an insta pot 9 minutes natural release.
It is a very veggie soup and so easy to make.
Very good soup! A unique vegetable soup.
Good! Interesting flavor (totally in a good way! )
Great flavorful soup! Perfect for fall, going to be having this a lot! I used Vadouvan French curry in place of the allspice and coriander and topped with crème fraiche + chopped pistachios instead of the shallots… just fantastic!
This soup is absolutely delicious! I added seasoned salt and some garlic powder after I puréed the soup. Served it with grilled ham and cheese sandwiches. Will definitely make it again!
This is absolutely fantastic! I made it with vegetable stock but followed the recipe otherwise. My family all loved it! It doesn’t take that long to cook and was the perfect thing on this cool rainy day.