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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 minutes
Cook Time 40 minutes
Total Time 1 hour
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
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
  2. Add the diced carrots, parsnips, celery root, and turnips. Stir occasionally, cooking for about 5 minutes until they begin to soften.
  3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer.
  4. 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
  1. Taste and adjust seasoning if necessary.
  2. 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.