60 minutes
A warm and comforting puree made from a variety of root vegetables, perfect for cold winter days.
tablespoons
Onion, chopped
each
Celery Stalks, diced
each
Garlic Clove, finely chopped
each
sprigs
each
Mixed Root Vegetables, peeled, 1-inch chunks
0 lb
teaspoons
teaspoons
Lemon Juice, freshly squeezed
each
to taste
Flaky Sea Salt
to taste
Crushed Chile Flakes
optional
optional
1. Base Preparation
Melt the butter in a large, heavy-bottomed pot over medium heat. Add the chopped onion or leeks and celery. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Incorporate the garlic, rosemary, and bay leaves, and cook for another minute.
2. Simmer Vegetables
Add the root vegetables to the pot along with 8 cups of water, the sea salt, and black pepper. Increase the heat to bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook until the vegetables are fork-tender, about 30-40 minutes.
3. Puree Soup
Once the vegetables are tender, remove the pot from the heat. Discard the rosemary sprigs and bay leaves. Use an immersion blender to puree the soup until smooth and creamy. If the soup is too thick for your liking, thin it with a bit of water. Taste and adjust seasoning with additional salt, pepper, and lemon juice as needed.
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