This Root Veggie Soup Recipe Will Get You Through the Rest of Winter

Root Vegetable Soup
Photo: Brian Wetzstein

Despite the unseasonably warm temps here on the East Coast, we still have another few weeks of winter ahead of us. (Spring officially arrives March 20!) We’re taking advantage of the waning chilly weather by enjoying our last couple of batches of cozy, hearty soups—like the Winter Root Vegetable Soup from Souping ($13;, a cookbook written by wellness expert Alison Velázquez. This recipe combines butternut squash, sweet potato, parsnip, and celeriac for a smooth, creamy blend. Bonus: it freezes well for up to eight weeks, which means you’ll be totally set should Jack Frost return for an encore. Try the recipe below.

Winter Root Vegetable Soup

Makes 10 cups; each serving size is 2 cups


3 tbsp coconut oil
3 cups onion, diced
2 tbsp garlic, minced
1 cup sweet potato, peeled and diced
1 cup butternut squash, peeled and diced
1⅓ cups parsnip, peeled and diced
1 cup celeriac, peeled and diced
8 cups purified water
1 tsp fresh thyme, minced
1 tsp salt
1/2 tsp pepper


1. In a large stockpot, heat coconut oil over medium heat for 2 minutes. Add onion and garlic and cook until onion is translucent, about 5 minutes.
2. Add sweet potato, butternut squash, carrot, parsnip, celeriac, and water. Increase heat and bring to a boil, then reduce heat and simmer for 10 minutes or until vegetables are cooked through. Remove from heat.
3. Transfer contents of pot to blender and add thyme. Carefully purée until smooth and well combined. Season with salt and pepper.

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