Food & Drink Magazine

Root Vegetable Soup

By Mariealicerayner @MarieRynr

Root Vegetable Soup 
I come from a long line of soup lovers. My mom made the best soups in the world, and I like to think that I can make a pretty great pot of soup myself.   All I know about making soup, I learnt at my mother's knee, which is a pretty good place to learn something if you ask me! 
Root Vegetable Soup 
This soup I am sharing today is a fairly simple soup, using simple ingredients. I like recipes like that.  Simple ingredients put together in a very delicious way. You can't beat it! 
Root Vegetable Soup 
It makes use of root vegetables, although you would certainly be welcome to add other vegetables to it as you wish. Myself, I like the simplistic presentation of root vegetables, done in discernible pieces and not mashed together into a puree.
Root Vegetable Soup 
Don't get me wrong, I love pureed vegetable soups quite a bit also.  Sometimes though I like the interest and texture of lovely bits and pieces, in a well flavoured broth.  Today I used chicken stock, but you could certainly use vegetable stock and keep it all vegetarian for the veggies in your life.
Root Vegetable Soup 
Celeriac is a vegetable I don't use really often. I don't know why.  I really love it.  I think it might be called celery root in North America.  You could certainly use cubed celery in its place if you wanted to.  I like the mildness of celeriac however, and I do think it is more attractive in this soup than celery would be.
Root Vegetable Soup 
For the potato, you will want to use a good baking or russet potato.  Oddly enough once they are cooked you can hardly tell the difference between the potato and the celeriac, unless you look really closely.  They, of course, taste very different!!
Root Vegetable Soup 
Carrots are a must.  I love the pop of color that they bring to an otherwise very plain soup.  Also, I love the flavor of carrots . . .  earthy and sweet.  You sweat them first in butter with the onions, which really helps to enhance their sweetness.  Onions are a must in soups in my opinion.  They are such flavor boosters! 
Root Vegetable Soup 
The only other vegetable I have used is Swede or rutabagas as they are also called.  I adore rutabagas.  I think they are one of my favorite vegetables.
Root Vegetable Soup  
We just called them turnips when I was growing up, and my mother always served them mashed with a bit of potato mashed into them.  I always just adored my mum's mashed turnips.  They were a must when it came to celebratory dinners!  It was not a holiday without them!
Root Vegetable Soup 
Neither was a soup or a stew complete without them!
Root Vegetable Soup  
You could also add some parsnip if you wanted to. They are also a root vegetable, resembling somewhat a pale white carrot . . . but with a very distinct flavor.  Personally, I think the root vegetables that I have used in this soup are simply the perfect combination.  (I am a tad biased admittedly!) Don't skip adding the lemon juice, it really does make a difference!
Yield: 6Author: Marie Rayner
Root Vegetable Soup

Root Vegetable Soup

prep time: 15 minscook time: 35 minstotal time: 50 minsThis simple soup really is delicious.  Proof positive that it is the simple things in life which bring us the most joy.


2 TBS butter2 onions, peeled and chopped2 carrots, peeled, quartered and slicedscant 2 litres chicken stock (8 cups)1 baking potato, peeled and diced1 turnip or medium sized rutabaga, peeled and cut into bite sized wedges1 celeriac,, peeled and diced (celery root)1 bay leaf, crumbled1 tsp celery seedthe juice of 1/2 lemonsalt and black pepper to taste


Melt the butter in a large saucepan. Add the onions and carrots.  Cook,
stirring often, over medium heat for about 5 minutes.  Add the chicken
stock, potato, turnip, celery root, bay leaf, celery seed and lemon
juice. Bring to the boil, then reduce to a simmer and simmer for about
half an hour until the vegetables are nice and tender.  Taste and adjust
 seasoning as required with salt and black pepper to taste.  Serve hot.Created using The Recipes Generator
Root Vegetable Soup  
We had some stale bread left from a loaf I had bought when we had company.  They made beautiful toasts to serve along with the soup.  I lightly buttered them and sprinkled them on both sides with some Italian Garlic Seasoning. I then baked them on an oven tray in a hot oven until golden brown. Perfectly delicious.  I do like something crunchy with soups.  Its a personal preference of mine. Todd, he always likes a bread roll. 
Root Vegetable Soup
As any good cook knows, the most dangerous article in the kitchen is a dull kitchen knife.  I remember my mother almost cutting her finger off with a dull chef's knife when I was a young child.  Traumatic to say the least!  It is an image which has always stayed with me.  Even now when I go home I bring my own knives with me because mom's are always dull and they have broken handles taped together etc. I like to use my own knives, and I like to keep them sharp.
Root Vegetable Soup 
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Root Vegetable Soup  
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Easy, light strokes
With a totally blunt knife, AnySharp will hone it to an optimal angle, and remove excess metal rapidly the first time you use it. AnySharp does not work well with heavy strokes or too much pressure. A light touch is all you need to give you a beautifully sharp knife.
Root Vegetable Soup 
Whether you’re slicing meat, dicing vegetables, or carving the Sunday Roast, a sharp blade makes cutting effortless, and I can say with all veracity that the AnySharp is one of the best ways of keeping your knives sharp and ready for use.
The AnySharp Pro is guaranteed for 10 years use and is available in a variety of colours from Amazon.with prices beginning at £15.  I have been using one for about 8 years now, without any problem at all.  I just love it, and after about 8 years of weekly use it is still doing a fine job.  For me, it has made sharpening my knives a lot easier. I highly recommend!
 Bon Appetit!
Root Vegetable Soup

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