Winter Root Soup

A hearty root vegetable soup that will help disguise vegetables for picky eaters!


3 medium onions, peeled and chopped

2 leeks, trimmed and sliced

4 carrots, peeled and sliced

2 turnips, peeled and sliced

1 rutabaga, peeled and sliced

3 parsnips, peeled and sliced

4 tablespoons of butter

1 1/2 quarts of chicken stock or a combination of stock and filtered water

Several sprigs of thyme, tied together

4 cloves garlic, peeled and mashed

pinch of cayenne pepper

sea salt and pepper

pinch of nutmeg


Melt butter in a large stainless steel pot. Add onions, leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently over low heat for about 30 minutes, stirring occasionally. Add stock and bring to a boil and skim. Add garlic, thyme and cayenne pepper. Simmer covered for about 30 minutes until the vegetables are soft.

Remove thyme and puree soup with a handheld blender. Season to taste. Add a little water if soup is too thick.

Serves 6 to 8