< Return to Seasonal Recipes

Hearty Fall Root Soup


1 tbsp olive oil
1 1/2 c chopped leek
1/2 c chopped celery
1 garlic clove, minced
2 c each of peeled and chopped turnip, rutabega, potato and carrot
1 and 1/2 c diced tomatoes, fresh or canned
3-4 c veggie or chicken broth
Salt and pepper



  1. Heat oil in heavy large pot, add leek, celery and garlic and sauté until veggies begin to soften, about 5 min.
  2. Add turnips, rutabagas, potatoes, carrots, tomatoes and half the broth.
  3. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 45 min.
  4. Transfer 4 cups soup to food processor or blender and puree until almost smooth. Return puree to pot.
  5. Add remaining broth; bring to simmer. Season with salt and pepper.
  6. Top with chopped parsley if desired.

Roasted garlic:

  1. Heat the oven to 375°F.
  2. Put the garlic in a roasting pan and drizzle with olive oil.
  3. Bake for 45 to 60 min, or until the garlic bulbs are very tender but not overly brown
  4. Test by carefully giving a bulb a gentle squeeze.
  5. Covering with tinfoil speeds the cooking.