My fridge was packed with roots so I turned them into soup spontaneously. Although there was recipe, it turned out to be the most delicious and healthy I’ve ever had.
Since I had no intention of writing up the recipe, I didn’t weigh any ingredients, so the list below was my guess. But this soup is so forgiving that I believe you can’t go wrong even if some quantities are a bit off. However, please don’t miss the 2 important points below.
2 Keys of this Soup
First, be patient! The roots take time to release their sweetness and aroma, so they cannot be rushed. If that happens, the upset one would be you.
Second, I used cooked chickpea broth as the base of this soup. As you may have cooked dried chickpeas from scratch before, the cooking liquid is so tasty that I can just drink like a soup. And I always save it for other uses or cook curry with it, like the classic Chana Masala, or easy Chickpea and Spinach Coconut Curry.
Sweet and Humble Roots Shine Soup Recipe
This one-pot soup recipe is perfect for those who are looking for effortless cooking, and to eat many varieties of vegetables in a single meal. Use this recipe as an inspiration and use whatever you have on hand!
Ingredients
Serves 2 as a light lunch
- 2 tbsp olive oil
- 150 g swede
- ½ carrot
- 2-3 stalks celery
- ½ onion
- 1 leek (only green part)
- 5-6 white button mushrooms
- 10 frozen meatballs (optional)
- ¾ rice bowl of leftover cooked chickpeas
- approx. 1 L cooked chickpea broth (salted)
- approx. 300 ml boiling water
- 10 g unsalted butter
- ¼ tsp salted vegetable bouillon powder(optional)
- a 8 cm long piece of Parmigiano Reggiano rind (optional)
- salt and pepper
- freshly grated Parmigiano Reggiano cheese
- 2-3 sprigs of dill
- crusty bread to serve
How to Make
- Diced all the swede, carrot, celery and onion. Roughly chop the leek’s green and slice the mushrooms.
- Heat the oil in a deep frying pan/sauce pan over medium-low heat, stir in all the vegetables and season with a generous pinch of salt and pepper. Cook for about 10-20 minutes, stirring every now and then. It’s good to let them take on some colour.
- Add the butter, leftover chickpeas, meatballs and cheese rind(if using), then pour over the chickpea broth and bring to a boil. Then simmer for about 15 minutes.
- If the broth is running too low, add more boiling water. Have a taste. Add the vegetable bouillon(or salt) if required. Use an immersion blender to blitz part of the soup to make it thick if wanted.
- Before serving, freshly grate in Parmigiano Reggiano cheese and garnish with fresh dill. Serve with crusty bread.
More Easy Soup Recipes
- Easy One Pot Asian Prawn Noodle Soup (Super Comforting)
- The Easiest Chinese Soup Noodles
- 20-min Easy Chicken Pho Soup (Pho Ga)
- Homey Chinese Black Eyed Peas Soup
- Easy Bottoms Up Tom Kha Soup Recipe with Shrimp
- Caramelised Carrot Soup with Pressure Cooker (Nathan Myhrvold’s Recipe)
- Easy Beet and Apple Soup
- 【15 mins】Spinach Radish Miso Soup
