Winter Root Vegetable Soup


Do you ever sit back and watch life whizz by you while you’re desperately trying to catch up? That’s been the last several months of my life. Between renovating my house, having multiple sets of relatives in town, and the holidays, cooking has just been out of reach. If you know me, this is very strange to hear. I’m always in the kitchen whipping something quirky and new.


After coming up for air from the holidays, I noticed that my CSA box had led to an excess amount of squash (acorn and delicata), parsnip, leek and celeriac–also known as celery root. I’m going to be honest and say that root vegetables aren’t my absolute favorite. It’s taken a lot of CSA boxes, trial and error to get to the point where I don’t find friends to take these things off my hands. Maybe it’s the fact that I haven’t been in my kitchen on my game lately, but I saw this bounty of root vegetables and was excited to make a big pot of soup.

This recipe has a tinge of coconut taste–but not too much. The majority of flavor comes from the squash and spices, while the celeriac, parsnip and potato help make the soup hearty. As with most things I do, I try to use as much of the vegetable as possible. Since I blended most of the vegetables, I left the parsnip tops, leek tops and bottoms, and squash skin on. You could leave the seeds in, but in my experience they don’t blend very well. I wasn’t sure if the celeriac fuzzy skin portion was a good idea to blend, so I erred on the side of caution and chopped it off for my compost pile.


Winter Root Vegetable Soup
Serves 4-6

  • 1-2 small-medium sized squash (I used delicata and acorn)
  • 3-4 small-medium sized parsnips
  • 1 celery root, fuzzy outside trimmed off
  • 1 leek
  • 3 cups water
  • 1/2 cup white wine vinegar (or apple cider!)
  • 1 can of coconut milk
  • 1 large potato, chopped
  • 1/2 tablespoon ginger
  • Salt, pepper, smoked paprika, red pepper flakes, and tumeric to taste
  1. Preheat oven to 400 degrees.
  2. Cut squash in half and remove seeds. Place on a baking tray with parsnips, cut celeriac, and leek.
  3. After vegetables are browned, about 30 minutes, remove from oven.
  4. Blend roasted vegetables with water/coconut milk. I do not have an immersion blender, so I blended the vegetables in small batches with water and coconut milk.
  5. Add blended vegetables, chopped potatoes, and spices to a stock pot. Heat on medium-high until potatoes are cooked.


Happy Eating,


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