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Root Vegetable Soup

This is a feast from the farm in a bowl. Serve with crusty bread on a cool autumn night.


  • 1 tbsp extra virgin olive oil
  • 6 BCfresh shallots diced
  • 2 tbsp grated fresh ginger
  • 2 BCfresh turnips peeled and diced
  • 2 BCfresh parsnips peeled and diced
  • 2 BCfresh rutabagas peeled and diced
  • 2 BCfresh potatoes peeled and diced
  • 1 fennel bulb halved, cored and diced
  • 1 cinnamon stick
  • Vegetable stock
  • Vinegar


  • In a large pot over medium heat, sauté shallots and ginger in oil for 5 minutes. Add parsnips, rutabagas, turnips, potatoes, fennel, and cinnamon stick. Add enough stock to cover the vegetables. Bring to a boil, cover, reduce heat, and simmer 25 minutes. Remove from heat, discard cinnamon stick and puree soup 3 seconds. Season with a few dashes of vinegar. Serve.