Simple Recipes: Fall Harvest Soup
This simple recipe is packed full of flavor and just feels like fall because it's chock full of the best root vegetables of the season.
Servings: 8 servings
Ingredients
- 2 tbsp olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 3 turnips chopped into small pieces
- 3 white potatoes chopped into small pieces
- 2 medium carrots chopped small
- 3½ cups vegetable broth
- 3 cups water
- turnip greens chopped into 1 in long pieces (stems removed if desired)
- ¼ cup parsley leaves chopped if desired
- 1 tbsp salt to taste
- ½ tsp thyme
- ½ tsp coriander
- ½ tsp nutmeg
Instructions
- Heat the oil over medium heat in a large pot.
- Once hot, at the onions and cook for 3 minutes.
- Add the garlic and cook until the garlic is fragrant.
- Add the tomato paste and cook for 4 minutes, stirring almost continuously.
- Add the turnips, carrots, and potatoes, and cook for 5 minutes, stirring occasionally.
- Add the broth, water, turnip greens, and parsley and bring to a boil on high.
- Once at a boil, lower to medium-low, at the spices and salt, then simmer for 8-10 minutes or until the potatoes, carrots, and turnips are cooked through and can be easily pierced with a fork.
Notes
Leftovers can be stored in an airtight container for 5-6 days in the fridge.