Creamy End of Winter Soup Recipe

Yes, winter is losing it’s hold and is finally on the way out. Wahoo! I love the winter but I also love when it’s over. 😉

To celebrate, earlier this week I made an end of winter soup using root vegetables and nourishing chicken broth based on a recipe in the Cooks Illustrated Vegetables Illustrated cookbook. I wanted something warm since it is still winter yet the feel of Spring is coming on and so I can tell it’s time to start lightening up my diet to reflect that. This recipe fit that bill perfectly and is a combination of a variety of delicious root crops which are so beneficial in the winter months as they are warming and grounding to our bodies and minds.

For this recipe I used parsnips, carrots, rutabagas, sweet potatoes, and potatoes, as well as leeks and onions. I think some thinly sliced kale would go great on top of this soup when it’s hot to lightly stem the kale and to lighten up the soup even more. Once we have some kale growing, I’ll try it and I’ll let you know!

Creamy End of Winter Soup

4 Tbl butter

6 oz parsnips, peeled and chopped

2 carrots, peeled and chopped

1 leek, washed thoroughly, halved lengthwise, thinly sliced

1 large potato, washed and cubed, peeled if you prefer

1 large sweet potato, washed and cubed

2 garlic cloves

1 medium onion, finely chopped

Salt and pepper

1 tsp thyme

5 cups chicken or vegetable broth

1/2 cup heavy cream (can use raw milk or kefir)

  1. Melt butter in Dutch oven over medium-high heat. Add garlic and onion and saute for a few minutes until translucent.
  2. Then add parsnips, carrots, leek, and 1/2 tsp salt and cook until browned, about 6 to 8 minutes.
  3. Stir in potato and sweet potato and cook, stirring constantly, until starch begins to release and vegetables begin to stick together, about 2 minutes.
  4. Add broth, seasonings and bring to a boil.
  5. Reduce heat to low and simmer, stirring occasionally until vegetables are fork tender, about 15 – 20 mins.
  6. If a pureed soup is desired, process the soup in small batches in the blender until smooth, 1 to 2 minutes. (I felt ours chunky but pureed would be yummy too!)
  7. Add cream and more salt and pepper to taste.

Serve warm and enjoy! Let me know how you like it!

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