Root Vegetable Soup


1 large onion, chopped
2 Tablespoons olive oil
2 parsnips, peeled and cut into small chunks
2 turnips, peeled and cut into small chunks
2-3 carrots, peeled and sliced
2 potatoes, peeled and cut into small chunks
½ cup dried lentils
¼ teaspoon red pepper flakes
4 cups broth (beef, chicken or vegetable)
1 teaspoon fresh chopped herbs (could use parsley or oregano)
1 bay leaf

*Optional: ½ cup dried beans
Additional water as needed


Heat oil in large soup pot. Add onion and stir until softened and just beginning to turn brown.

Add all other ingredients except salt, pepper, and additional water. Bring to a boil, stirring frequently.

Lower heat and simmer, partially covered for at least 2 hours, checking every 15— 20 minutes to stir, and add additional water as necessary. You may need to add up to another 4 to 6 cups of water to this, depending on how long you let it simmer, and how thick you want your soup.

Season with salt and pepper. If using beans, simmering for 4 hours is recommended.

Soup is best if prepared the day before, and reheated before serving.


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