Root Vegetable Soup

Root Vegetable Soup

It’s that time of year here in Canada, where the air is crisp, the fuzzy slippers and cozy sweaters are out, and it’s time for nice warming soups.

My family and I like to make batches of 4-5 different soups, and then freeze them in 500mL mason jars to easily heat up later.

Soups are generally very comforting and healing, but certain root vegetables such as parsnips and turnips are particularly cold-fighting. This is a great soup to have on hand to boost the immune system this winter!

Root Vegetable Soup

  • 1 tbsp. olive oil
  • 1 tbsp. butter or ghee
  • 1 cup small diced red onion
  • 1 garlic clove, minced
  • 1/2 cup small diced leaks, white and light green parts only
  • 1/2 cup carrots, peeled if not organic, medium dice
  • 1 cup parsnips, peeled, medium dice
  • 1 cup turnip, peeled, medium dice
  • 3 cups yukon gold potatoes, washed and skin left on, medium dice
  • 8 kale or swiss chard leaves, cut into strips or small-medium pieces
  • 4-5 cups vegetable or chicken broth
  • 1 tbsp. parsley leaves, finely chopped
  • pinch of sea salt
  • pinch of freshly ground black pepper
  1. In a large pot, warm the olive oil and butter or ghee over medium-low heat.
  2. Add the chopped onions, garlic, leeks, carrots, parsnips, and turnip. Sprinkle a pinch or two of salt and peppers, and sauté for about 10 minutes.
  3. Add the potatoes and broth. Cover and bring to a boil. Reduce heat to low and simmer for about 25 minutes, stirring occasionally, until potatoes are tender. 
  4. Sprinkle some of the chopped parsley on each bowl when serving.
  5. Taste and season with sea salt and pepper to taste.
  6. Enjoy!

Tip: If you want to freeze soup in mason jars, be sure to leave about 1 inch space at the top to allow for expansion (see last picture on this page). Those are 500mL jars. If using 1L jars, leave more space.

Recipe adapted from original recipe found at The Clever Carrot.

root vegetables

carrot parsnip turnip

Root Vegetable Soup

Ready to go in the freezer!

Tip: To reheat once frozen, simply put the mason jar in a medium-large pot with water that goes 3/4 way up the side of the jars. Bring the water to a light boil on medium-high heat, and the soup will thaw and cook right inside the jar. Mason Jar Soup


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