Autumn Root Vegetable and Greens Soup
This soup features a blend of hearty root vegetables and robust greens, simmered until tender to create a smooth, velvety texture. The dish is flavored with warm spices and bright citrus zest, resulting in a comforting yet lively presentation of seasonal ingredients. It is served as a warm, vibrant bowl that showcases earthy aromas with a hint of brightness from citrus.
Equipment
- Large soup pot
- Food processor or blender
- Chef’s knife
- Cutting board
- Ladle
Ingredients
- 2 medium carrots peeled and chopped
- 2 medium parsnips peeled and chopped
- 1 large sweet potato peeled and diced
- 1 cup kale roughly chopped
- 3 cloves garlic minced
- 1 teaspoon cumin ground
- 1 quart vegetable broth
- 1 teaspoon citrus zest orange or lemon
- 2 tablespoons olive oil
- to taste Salt and black pepper
Instructions
- Heat the olive oil in a large soup pot over medium heat until shimmering. Add the minced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden, about 1 minute.
- Add the chopped carrots, parsnips, and diced sweet potato to the pot. Stir well to coat the vegetables with the fragrant garlic oil, and cook for about 5-7 minutes until they start to soften and turn slightly golden.
- Sprinkle the ground cumin over the vegetables and stir to evenly distribute the spice, enhancing their earthy aroma. Cook for another minute to toast the cumin slightly.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the soup simmer for about 25-30 minutes until the root vegetables are tender when pierced with a fork.
- While the soup simmers, prepare the greens by chopping the kale into bite-sized pieces. This can be done quickly in a food processor or with a sharp knife.
- Once the vegetables are tender, use an immersion blender or transfer the soup carefully to a blender to puree until smooth and creamy, about 2-3 minutes. Be cautious of the hot liquid—blend in batches if necessary.
- Return the pureed soup to the pot if using a standalone blender. Stir in the chopped kale and cook uncovered over low heat for 5-7 minutes until the greens are wilted and tender, adding a splash of water if it gets too thick.
- Add the citrus zest to brighten the flavors, stirring well to distribute. Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Remove the soup from heat and ladle into bowls. Optionally, garnish with extra citrus zest or a drizzle of olive oil for added brightness and richness.
