Cream of Root Vegetable Soup
Use seasonal root vegetables to create a rich and creamy soup that's not all that cream-filled for a healthy and inexpensive soup that'll keep you warm!
Servings: 12 servings
Equipment
- Immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 4 carrots diced
- 3 turnips peeled and diced
- 1 sweet potato peeled and diced
- 6 cups water, chicken or vegetable stock
- 1 bay leaf
- ¼ teaspoon dried thyme
- 1 cup heavy cream
- 4 ounces smoked gouda shredded
- oak smoked salt to taste
- ground black pepper to taste
Instructions
- Add the olive oil to a large dutch oven or soup pot and heat over medium heat.
- Saute the onions for about 5 minutes or until they are starting to lightly brown.
- Add in the carrots, turnip, and sweet potato. Stir to coat in oil and cook for another 4-5 minutes.
- Stir the sauteeing vegetables and add in the water or stock. Bring to a boil.
- Once boiled, turn to a medium low and simmer for 30-40 minutes. Add in the bay leaf and thyme right after the boil settles down.
- Remove the bay leaf. Turn off the heat and stir in the cream.
- Use an immersion blender to puree the soup thoroughly.
- Sprinkle in the cheese, bit by bit, and stir to help it melt evenly.
- Garnish with oak smoked salt and black pepper to taste. I used about ⅓ teaspoon of oak smoked salt in mine.