I made this soup a few weeks ago. These pictures were lost behind the new adventures of Cia and Calen and I didn’t notice them until this morning. When this type of thing happens I normally skip posting the meal due to it being outdated from my mind, but this soup was one to remember. It was earthy and rich but definitely not sweet. I purchased all the root vegetables from the farmer’s market using radish, turnip, carrot, rutabaga, and a Japanese hybrid of turnip and radish – they were shaped like carrots with the top half purple and the bottom white – too unique not to try. I also added in garlic, onion, fresh rosemary, and rich vegetable stock. I cooked this meal in the crockpot leaving the vegetables in large chunks. After cooking all day I blended half the vegetables creating a thick stew like consistency. I originally planned to add a splash of cream and serve the soup as is but I ended up omitting the cream and serving it like onion soup – with a thick slice of toasted bread and broiled cheese on top.
Root Vegetable Stew
- radish, halved
- turnip, chopped in 1 1/2 inch chunks
- rutabaga, chopped in 1 1/2 inch chunks
- carrots, sliced in 1 1/2 inch rounds
- Japanese hybrid radish turnip, sliced in 1 1/2 inch rounds*
- onion, chopped
- garlic, minced
- 2-3 sprigs fresh rosemary
- vegetable broth
- cheese, I used a specialty provolone
- Place chopped root vegetables, onion, and garlic in crock pot. Season with s&p and add rosemary sprigs. Just cover vegetables with broth.
- Cook on low 8 hours until vegetables are tender. Discard the rosemary stems.
- Remove half the vegetables and blend in a blender until smooth. Add back to crockpot.
- Serve in bowls topped with a thick piece of toast with broiled cheese on top.
* Feel free to substitute any root vegetables you desire – potatoes, parsnip, sweet potato, celeriac