Root vegetable soup is a nourishing dish steeped in tradition and warmth. With origins tracing back to Eastern European kitchens, this soup is a testament to the ingenuity of creating delicious meals from humble ingredients. Perfect for the colder months, this root vegetable soup combines a medley of earthy flavors that are both comforting and satisfying. Whether served as a starter for a family Shabbat dinner or as a main course on a chilly weeknight, its rich broth and tender vegetables make it a beloved staple in kosher homes.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Main Course

Cuisine: Jewish

Ingredients Method Notes

Ingredients

Vegetables

2 cups carrots peeled and diced
2 cups parsnips peeled and diced
1 cup celery root peeled and diced
1 cup turnips peeled and diced
1 cup onion chopped

Broth and Seasoning

8 cups vegetable broth ensure it's kosher
2 cloves garlic minced
1 teaspoon kosher salt to taste
1 teaspoon black pepper freshly ground
1 teaspoon thyme dried

Garnish

2 tablespoons fresh parsley chopped

Method

Preparing the Soup

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
Add the diced carrots, parsnips, celery root, and turnips. Stir occasionally, cooking for about 5 minutes until they begin to soften.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer.
Season with kosher salt, black pepper, and thyme. Cover and let the soup simmer for about 30 minutes, or until the vegetables are tender.

Finishing Touches

Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days. For a variation, add a cup of cooked barley or quinoa for extra texture.