Warm and Hearty Root Vegetable Soup

Posted on Posted in Blog, Recipes

Root Vegetable Soup

I love soup. Can I just repeat that? I. Love. Soup. All day. Every day. Sometimes I want to shout it from the rooftops. That being said, I always have a pot or slow-cooker full of bone broth cooking. It’s a great way to get the vitamins and minerals from the leftover bones from roasted chicken, etc. We were blessed with some deer from a friend this winter, so you best believe that there was a lot of venison broth simmering and being frozen.

While some people can drink bone broth straight up, I prefer to transform it into different type of soup. This recipe was born on a cold and snowy work-from-home day. My crisper was full of root veggies, and my freezer full of bone broth. Combine these together to get the most delicious soup. I used venison broth here, but feel free to use chicken or vegetable stock.

Warm and Hearty Root Vegetable Soup

Warm and Hearty Root Vegetable Soup

Ingredients

  • - 2 Tbsp Fat of Choice (I used bacon fat, but butter, olive oil, lard, or coconut oil will work!)
  • - 1 cup Leeks (white portion, thinly chopped)
  • - 1/2 medium onion, diced
  • - 1 tsp garlic, minced
  • - 2 medium turnip, diced
  • - 1 medium rutabaga, diced
  • - 2 large carrots, diced
  • - 1 quart stock/bone broth (I used venison stock)
  • salt/pepper to taste
  • - Optional: Crispy bacon pieces or green portion of leeks, to garnish

Instructions

  1. Chop all vegetables and set aside.
  2. In a medium dutch oven, melt fat at medium heat.
  3. Once the fat is hot, add white part of leeks and onion. Cook until soft, stirring occasionally.
  4. Add minced garlic, and cook for one minute, stirring once or twice.
  5. Add rutabaga and carrots and cook for 3-5 minutes, stirring occasionally.
  6. Add turnips. Cook for 3 minutes.
  7. Add broth. Bring soup to a boil and then reduce heat to a simmer.
  8. Cover pot and simmer until root vegetables are tender.
  9. Remove soup from heat. Blend with an immersion blender, or carefully transfer soup to a blender in batches. *If using a plastic blender, definitely wait until the soup has cooled!
  10. Add salt and pepper to taste. The amount will use depends upon the type of fat you used in the beggining.
  11. Serve with the green leek strands and crumbled bacon as garnish.
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