Hearty and Nutritious Carrot, Zucchini, Potato, and Turnip Soup recipe:

Ingredients

  • 2 carrots, peeled and diced
  • 1 zucchini, diced
  • 2 potatoes, peeled and diced
  • 1 turnip, peeled and diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup water (optional, for thinning)
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1/4 cup heavy cream or coconut milk (optional, for creaminess)

Instructions

  1. Prep Vegetables: Wash, peel, and dice all vegetables into uniform sizes for even cooking.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened and fragrant (about 2-3 minutes).
  3. Add Vegetables: Stir in carrots, zucchini, potatoes, and turnip. Cook for 5 minutes to enhance their flavor.
  4. Add Broth and Seasoning: Pour in the vegetable or chicken broth, ensuring the veggies are fully covered. Add thyme, parsley, paprika, salt, and pepper.
  5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
  6. Blend (Optional): For a creamy soup, use an immersion blender to purée the soup to your desired consistency. Alternatively, leave it chunky for a rustic feel.
  7. Finish with Cream: Stir in heavy cream or coconut milk for a silky texture (optional). Adjust seasoning if needed.
  8. Serve: Ladle into bowls and garnish with fresh herbs, croutons, or a drizzle of olive oil.

Tips

  • Add a pinch of nutmeg for extra warmth.
  • For protein, toss in cooked lentils, chickpeas, or shredded chicken.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Enjoy this wholesome, veggie-packed soup!

By admin

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