Root Vegetable Soup Recipe

Soup Directions

1. 1

   Prepare the Vegetables

   Chop the carrots, parsnips, potatoes, onion, and garlic into small pieces.

2. 2

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until softened.

3. 3

   Cook the Soup

   Add the carrots, parsnips, and potatoes to the pot. Pour in the vegetable broth, and add salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.

4. 4

   Blend the Soup

   Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

5. 5

   Make Buttermilk Croutons

   Preheat the oven to 375°F (190°C). Cut the bread into cubes and toss with melted butter, buttermilk, and salt. Spread on a baking sheet and bake for 15-20 minutes until golden brown.

6. 6

   Serve

   Ladle the soup into bowls, top with grated cheddar cheese, and add the buttermilk croutons.