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Low-fat, nourishing, and great for winter

Posted by Sheryl Julian  January 4, 2011 01:23 PM

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I decided that the only way to treat my stopped-up head, sniffles, scratchy throat, and general fatigue for the last two weeks was with lots of soup. This is my latest pot. I use every root in the fridge, which often includes celeriac and rutabagas. This version contains carrots, branch celery, purple-topped turnips, golden potatoes, butternut squash, and kale. When the pot gets low, I add more water and beans. It costs nothing to put together and will cure whatever ails you.

Root vegetable soup

Serves 8

1/4 cup olive oil

1 large onion, cut into 1/4-inch dice

2 carrots, cut into 1/4-inch dice

2 stalks celery, cut into 1/4-inch dice

Salt and black pepper, to taste

2 turnips, cut into 1/4-inch dice

1/2 peeled, seeded butternut squash, cut into 1/4-inch dice

2 medium Yukon Gold potatoes, cut into 1/4-inch dice

2 quarts vegetable stock

1/2 bunch kale, stemmed and chopped

2 tablespoons crushed red pepper (for serving)

1. In a soup pot, heat the oil over medium high heat. Add the onion, carrots, celery, salt, and black pepper. Cook, stirring often, for 10 minutes.

2. Add the turnips, butternut, and potatoes. Cook, stirring often, 5 minutes more.

3. Add the stock and bring to a boil. Lower the heat, set on the cover askew, and simmer for 35 minutes.

4. Add the kale and continue simmering, cover askew, for 10 minutes or until all the vegetables are tender. Add water to the pot if the soup seems thick. (Total simmering time is 45 minutes.)

5. Ladle into bowls and sprinkle with crushed red pepper. Sheryl Julian 

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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