Winter Root Vegetable Soup with Homemade Croutons and Yogurt
This winter root vegetable soup is so delicious and nutritious. It is the ultimate comfort food, especially during the cold days. Soup is one of a kind meal that warms the body and the soul.
For this recipe I used seasonal vegetables from my local farmer’s market. They are packed with all the nutrients you need to boost your immune system and prepare it for any challenge. I also prepared smoky croutons from a homemade bread. They add so much flavor and texture to the soup. Before serving I drizzled some whipped yogurt and lemon juice on top to add some acidity. I think it works great with the sweet flavor of the soup. You should try it and let me know if I’m right.
Why should you make this recipe?
This winter root vegetable soup has a rich flavor. The vegetables have sweet and earthy taste, the yogurt and lemon add acidity and the croutons are salty and smoky. You also taste a variety of spices which makes every spoonful so amazingly delicious.
The texture of this soup is creamy and silky without adding any cream. The croutons add a nice crunchiness and substance to the soup.
If you use plant based yogurt this soup is vegan. There is no stock or other animal products in the recipe.
I’ll always be an advocate for local and seasonal shopping. Consuming produce in season from your farmer’s markets is good for you, for your community and for the environment. Seasonal produce is higher in vitamins, fiber, and antioxidants than the one that is not in season. The climate, soil content and sun intensity contribute to its superior nutrient composition.
Helpful tips
You may need to change the amount of water depending on your preference and the size of your vegetables. My advice is to add water that barely covers the vegetables. Once you blend your soup you can add more if it is too thick for your taste. If you add too much water from the start your soup will be thin and watery.
First I sauté the onion, carrot and garlic in a little bit of olive oil. I add salt during this process. This helps release some aromas and soften the vegetables.
Once you add the water bring the heat up until the water starts boiling. Then reduce it back to medium low. The vegetables should boil gently.
I like to top creamy soups with yogurt instead of cream. It adds some sour notes to the soup.
I add the grated ginger at the end of the cooking because I like its taste. If you want it to have milder taste add it at the beginning with the onion and garlic.
If you don’t have an immersion blender you can use a food processor or other powerful blenders to blend your soup.
Winter Root Vegetable Soup with Homemade Croutons and Yogurt
Ingredients
For the soup
- 2 Tbsp olive oil
- 1 large carrot
- 1 medium sized onion I used half yellow and half red onion
- 3 garlic cloves
- 6 cups water 1½ quarts
- 1 large beet root washed, peeled and cubed
- 2 russet potatoes about a pound and a half, peeled and cubed
- 1 large sweet potato washed peeled and cubed
- 1 tsp freshly grated ginger
For the croutons
- 3 slices of stale bread cubed
- 1 Tbsp olive oil
- smoked paprika to taste
- salt to taste
- garlic powder to taste
- dry thyme to taste
Yogurt topping
- ½ cup Plain or Greek yogurt whole
- 1 tsp freshly squeezed lemon juice
Instructions
To prepare the soup
- Wash peel and cut the vegetables to about an inch sized cubes.
- In a deep pot add the olive oil and heat it to medium low heat. Add the chopped onion, carrot and garlic and sauté them in the oil for 2-3 minutes or until they are slightly softer. Season with salt and add the water to the pot. Then bring the heat up and bring to a boil.
- Once the water is boiling reduce the heat to medium low and add the chopped potatoes, sweet potato, and beet. Cook for about 10-15 minutes or until the vegetables are fork tender. Add the freshly grated ginger when the vegetables are cooked.
To prepare the croutons
- While the soup is cooking preheat the oven to 400F. Line a baking sheet with parchment paper. Cut the bread to cubes and place them on the baking sheet. Drizzle the olive oil on top and season them with all the spices to taste. Then stir and bake for 7-10 minutes or until they are slightly browned and crunchy.
To serve the soup
- Using an immersion blender blend the soup until smooth.
- Using a fork whip together ½ cup of yogurt and 1 teaspoon of freshly squeezed lemon juice until no lumps appear.
- Ladle the soup in your preferred soup plate/bowl.
- Serve the soup with the croutons and drizzle with yogurt/lemon topping.
Other Soup recipes you might like
Leek and Potato Soup (My take on one of the most Popular French Soups)