Root Vegetable Stew

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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  When this type of thing happens I normally skip posting the meal due to it being outdated from my mind, but this soup was one to remember.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.

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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
  • s&p
  • bread
  • cheese, I used a specialty provolone
  1. Place chopped root vegetables, onion, and garlic in crock pot.  Season with s&p and add rosemary sprigs.  Just cover vegetables with broth.
  2. Cook on low 8 hours until vegetables are tender.  Discard the rosemary stems.
  3. Remove half the vegetables and blend in a blender until smooth.  Add back to crockpot.
  4. 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

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