Winter Root Vegetable Soup
Recipe type: Soup
Serves: 6-8
  • 3 carrots, chopped
  • 1 large potato, chopped
  • 1 large parsnip, chopped
  • 1 small rutabaga, chopped
  • 1 onion, chopped
  • 2 tablespoons sunflower oil
  • 2 tablespoons butter
  • 1½ quarts water
  • 1 piece fresh ginger root, peeled and grated
  • 1¼ cups milk
  • 3 tablespoons crème fraiche or sour cream
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper
  • springs of fresh dill, to garnish
  • roasted chestnuts then drizzled with butter and sprinkled with rosemary, garnish
  1. Put the carrots, potato, parsnip, turnip or rutabaga, and onion into a large saucepan with the oil and butter and fry lightly.
  2. Cover and sweat the vegetables over low heat for 15 minutes, shaking the pan occasionally.
  3. Pour in the water, bring to a boil, and season well.
  4. Cover and simmer for 20 minutes until the vegetables are soft.
  5. Stir in the vegetables, reserving the stock.
  6. Add the ginger and vegetables to a food processor or blender and purée mixture and stock to the pan.
  7. Add the milk and stir while the soup gently reheats.
  8. Remove from the heat and stir in the crème fraiche or sour cream, plus the sill and lemon juice. Season if necessary.
  9. Reheat the soup: Do not let it boil, or it may curdle.
  10. Serve garnished with sprigs of dill and crumbled roasted chestnuts
Recipe by Thyme at