Although it currently feels like summer, I am crossing my fingers for a few more rains in March. I’ve definitely been yearning for those cold evenings when I curl up by the wood stove with a big, warm bowl of soup. While it was chilly and wet in January I frequently found comfort in this root vegetable soup.



5 leeks or 2 medium onions
5 small-medium carrot
3 parsnips
2 apples
1 butternut Squash (or any winter squash/pumpkin)
1 celeriac, peeled
2 cloves garlic
ground ginger
1.5 liters of chicken or vegetable stock

Simply chop everything and sauté in a large stock pot with some salt, pepper, and oil for 5-10 minutes.

Next add the stock.

Cook them in the stock until they are soft, about 20 minutes.

Then use an immersion blender to puree the soup.

I spiced mine up with some ginger and cardamom and added a bit of turmeric. Feel free to add whatever spices you like. Cumin and coriander would taste great too.

Serve with some good crusty bread and a finishing drizzle of olive oil.

For some extra creaminess and protein puree in a tin of cannellini beans. (You might need to add a bit more stock if you do this.)