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‘Tis the Season for Soup!

Root Vegetable Soup Recipe

Every time I step into my friend Chiara’s home, the aroma of some expertly, authentically cooked Italian meal graciously greets me at the door. I pester her mother to reveal her secrets, and the following recipe is the first successful response I received. And of course, I’m going to share it with the whole Internet. Proportions are vague, but it’s hard to go wrong using seasonal veggies.


  • 3 lbs of mixed root vegetables, in equal parts: turnips, parsnips, celery roots, rutabaga, butternut squash, sweet potatoes, carrots (important for sweetness)
  • Olive oil – enough to coat vegetables
  • Herbs of your choice (rosemary, thyme, basil are good to start with)
  • 6 cloves of garlic
  • 1 big shallot
  • Salt and pepper to taste
  • Vegetable stock


  1. Clean, peel, and chop veggies into 1 inch cubes.
  2. Double wrap in aluminum foil, adding olive oil, herbs, garlic, shallot, salt and pepper.
  3. Place in pan and roast at 400 degrees for 30-35 minutes, mixing once, until fork tender.
  4. Once slightly cooled (soup can even be made a day or so after you roast the veggies) place in pot with enough vegetable stock to cover vegetables.
  5. Cook over medium heat to soften further.
  6. Then, puree!

Suggested toppings: roasted chestnuts and sweet potato chips.

Best eaten: outside on a brisk afternoon complete with sweaters, falling leaves, and catching up with old friends.

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