Author Notes: I haven't made this soup in years and when I saw this weeks contest I immediately thought of it, its hearty and warming, perfect for that crisp autumn weather or cold winter days. It makes a great starter for your meal. The soup is topped with sour cream or creme fraiche and garlic and fresh mint sauteed in olive oil.
NOTE: See step 3 for alternate method, I made this again today and roasted the carrots, parsnips and turnip. By roasting these vegetables it added another layer of flavor to the soup. Making it either way is delicious!
Serves 6-8 depending on serving size
- 6 cups flavorful chicken or vegetable stock (preferably homemade)
- 4 medium size potatoes (I like yukon gold) peeled and quartered
- 4 carrots peeled, cleaned and chopped into large chunks)
- 1 medium turnip peeled, cleaned and cut into quarters
- 2 parsnips peeled cleaned and chopped into large chunks
- 1 large onion diced
- 2 large cloves garlic thinly sliced
- good size handful of mint chopped
- 2 tablespoons olive oil to cook garlic and mint
- sour cream for topping soup
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup heavy cream (optional)
- Coat bottom of large pot with a little olive oil heat on med/high and add diced onions. Cook until onions are soft. Add the stock, now add the potatoes, carrots, turnip, and parsnip. Cook on med/high until vegetables are very soft. Remove from heat and puree either using your immersion blender or food processor. Add the butter and optional heavy cream. Adjust seasoning to taste.
- In small fry pan on medium heat add the olive oil, now add the garlic and cook until its just starting to brown, add the chopped mint and cook on low heat for a minute or two, you don't want the garlic burned but it should be crisp kind of like a garlic chip. Ladle some soup into a bowl, add a dollop of sour cream and spoon some of the garlic and mint over the sour cream.
- ALTERNATE METHOD; Pre-heat oven to 375 degrees, line a sheet pan with parchment or aluminum foil, lay the cut carrots, parsnips and turnips drizzle with olive oil and bake for 30 minutes. They will just start to brown. Remove from oven and add as in step 1 along with the raw potatoes.
- This recipe was entered in the contest for Your Best Root Vegetable Side