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Golden Root Soup
Serves 6 to 8
Root soups are hearty and healthy go-tos during the colder months. A couple of often overlooked roots, rutabagas and turnips are sometimes thought to be bitter. One quick way to take the bitterness out of these roots is to add a bit of sweetness. In this recipe, we’ve upped the ante with sweet potatoes and carrots to create a delicious soup with an abundance of healthy ingredients—plus plenty of flavour for everyone.
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Ingredients
- 2 Tbsp (30 mL) grapeseed oil
- 1 large leek, washed and sliced, light part only
- 1 small yellow onion, peeled and coarsely chopped
- 2 garlic cloves, peeled and chopped
- 1 small rutabaga or 2 turnips, peeled and coarsely chopped
- 2 large carrots, scraped and chopped, about 1 1/2 cups (350 mL)
- 1 sweet potato or jewel yam, peeled and chopped, about 1 cup (250 mL)
- 4 cups (1 L) low-sodium vegetable stock
- 1 Tbsp (15 mL) Chinese five-spice powder
- 1 tsp (5 mL) coconut or brown sugar
- 1/4 tsp (1 mL) kosher salt
- 1 cup (250 mL) full-fat coconut milk, plus extra if needed
Nutrition
Per serving:
- calories 109
- protein 1 g
-
total fat
6 g
- sat. fat 2 g
-
total carbohydrates
13 g
- sugars 5 g
- fibre 2 g
- sodium 95 mg
Directions
01
In large soup pot over medium heat, add oil, leek, and onion. Sauté until soft. Stir in garlic and sauté for 1 more minute.
02
Add all remaining ingredients—except for coconut milk. Add a splash more water if needed to make sure vegetables are just about covered with liquid. Bring to a gentle boil. Cover, reduce heat, and simmer until vegetables are fork-tender, about 30 minutes.
03
Using hand-held stick blender or transferring to high-speed blender, purée until creamy. Return to saucepan and stir in coconut milk. Heat through. Add a little more coconut milk or water if soup appears to be too thick. Season to taste with some added salt and pepper, if you wish. Serve in bowls and garnish as desired.
