This is a rich, hearty vegetarian soup full of chunks of potatoes, celery, turnips, cabbage, carrots, and beets, and flavored with leeks, onions, and green garlic. Served with crusty bread, this soup makes a filling meal, especially good on chilly winter nights—or anytime.
Ultimate Root Soup
2 large leeks
1 large onion
3 ribs celery
1 large carrot
½ pound (2 medium) turnips
3 small Russet potatoes (peeled)
4 tbsp (½ stick) butter
3 cup shredded cabbage
handful of chopped green garlic scapes
1½ tsp salt
1 pound (3 to 4 medium) beets (scrubbed, unpeeled)
1 cup canned diced tomatoes
3 bay leaves
1 tbsp sugar
8 cups Water
Salt and freshly ground black pepper
3 tbsp white or red wine vinegar
½ cup sour cream
1 tbsp prepared horseradish
finely chopped fresh dill
Wash, peel, and dice the leeks, onion, celery, carrot, turnips, and potatoes.
Melt the butter in a large pot over medium heat and add all of the diced vegetables, along with the cabbage and garlic scapes. Toss with the salt and cook for 20 minutes, or until the vegetables are tender. Set aside.
Julienne the beets, then place them in a 4-quart saucepot along with the tomatoes, bay leaves, and sugar. Add the water and simmer for 15 to 20 minutes, or until the beets are tender.
Add the beets to the other cooked vegetables. Season with salt and pepper to taste, and stir in the vinegar.
In a small bowl, mix the sour cream and horseradish until smooth. Serve the soup hot or cold, with a spoonful of the sour cream–horseradish mixture on top and a sprinkling of fresh dill.
— Featherstone Farm, Rushford, Minnesota
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