Root Vegetable Soup
A hearty, broth-based winter soup with creamy potatoes and bright greens
Why This Recipe Works
Cutting the potatoes, celery root, and carrots to a uniform size ensures they cook through at the same rate. Mashing a few of the potatoes directly into the pot creates a naturally thick, comforting body without the need for cream.
Instructions
Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the leeks and a pinch of salt, cooking until they are softened and very tender, about 8 to 10 minutes.
Add the garlic and stir constantly until fragrant.
Stir in the broth, tomatoes, potatoes, celery root, and carrots. Increase the heat to medium-high and bring the liquid to a simmer.
Adjust the heat to medium-low to maintain a gentle simmer. Cook until the potatoes and root vegetables are completely tender, about 20 to 25 minutes.
Press a potato masher or the back of a large spoon against the side of the pot to crush some of the potatoes. This will release their starch and thicken the broth.
Stir in the escarole and the lima beans. Continue to simmer until the greens are wilted and the beans are heated through, about 3 to 5 minutes.
Remove from the heat and stir in the parsley. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days. Freezes well for up to 3 months.
What substitutions can I make?
- baby lima beans: frozen peas or edamame
