Luxurious and rich, this vegetarian soup makes a hearty and comforting meal. Serve with rustic Italian bread or toasted garlic bread.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | unsalted butter |
| 1 | carrot, chopped |
| 1 | stalk celery, chopped |
| 1 | onion, chopped |
| 4 tsp | finely chopped fresh rosemary |
| ½ tsp | black pepper |
| 1 | small sweet potato, chopped (about 2 cups) |
| 1 | Yukon Gold potato, chopped (about 2 cups) |
| 1 | small turnip, chopped (about 1 cup) |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 5 cups | water |
| 1 cup | heavy or whipping (35%) cream |
| 2 tbsp | finely chopped fresh parsley |
Directions
In large saucepan set over medium heat, melt butter. Cook carrot, celery, onion, rosemary and pepper for 3 to 5 minutes or until vegetables are starting to soften.
Add sweet potato, Yukon Gold potato and turnip. Stir in Seasoned Vegetable Base. Pour in 5 cups water and bring to a boil. Reduce heat to medium-low. Cook for 20 to 25 minutes or until vegetables are very tender.
Using a hand blender, purée until smooth. Stir in cream; bring back to a boil. Cook for 1 to 2 minutes or until soup is heated through. Garnish with parsley.
Tips: Alternatively, purée soup using stand blender. Carefully transfer soup in batches, cover lid with towel, and purée until smooth. Finish soup with squeeze of lemon if desired.