Winter Root Vegetable Soup
Prep time
Cook time
Total time
A creamy, comforting soup, with a hint of ginger and dill. A perfect winter meal or starter.
Serves: 12 cups
  • 2 teaspoons olive oil
  • 2 onions (chopped)
  • 2 cloves garlic (chopped)
  • 6 cups water + 2½ tablespoons vegetable bouillon (or 6 cups vegetable broth)
  • 2 parsnips
  • 1 turnip (peeled)
  • 1 large potato (peeled)
  • 1 carrot (or 2 small carrots, peeled)
  • ⅓ cup finely grated ginger root
  • 2 tablespoons fresh dill, finely chopped (or 1½ teaspoons dried dill)
  • 1 cup milk or ½ cup coconut milk (optional)
  • sea salt and black pepper, to taste
  • creme fraiche (to garnish, optional)
  1. In a soup pot, add olive oil, onions, and garlic. Over medium heat, saute until onions are translucent.
  2. Add water and vegetable bouillon or broth, and bring to a boil.
  3. Peel and chop the remaining vegetables. Add to the boiling broth.
  4. Continue to boil over medium high heat for 15-20 minutes, until the vegetables are tender.
  5. Remove soup from heat, and add the ginger root and dill.
  6. In batches, process the soup and vegetables in a blender (or immersion blender) until soup is very creamy.
  7. Add milk or coconut milk, if desired. Season with sea salt and pepper.
  8. Garnish with creme fraiche and extra dill, if desired.
Recipe by Sunkissed Kitchen at