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
- Prep Vegetables: Wash, peel, and dice all vegetables into uniform sizes for even cooking.
- 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).
- Add Vegetables: Stir in carrots, zucchini, potatoes, and turnip. Cook for 5 minutes to enhance their flavor.
- Add Broth and Seasoning: Pour in the vegetable or chicken broth, ensuring the veggies are fully covered. Add thyme, parsley, paprika, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
- 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.
- Finish with Cream: Stir in heavy cream or coconut milk for a silky texture (optional). Adjust seasoning if needed.
- 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!