Root vegetables are a fantastic wintertime staple because they are relatively simple to grow and are abundant during the colder months of the year. Also, they have a heartiness that can handle high heat and roast well in the oven. After roasting, root vegetables become delicately sweet and offer any dish an earthiness that you can’t find in other vegetables. I like to use root vegetables in many different recipes; vegetable purees, mashes and toss them into salads and soups in the colder months of year. However, Roasted Root Vegetable Soup with Arugula Oil is exclusively root vegetables with a little broth, which showcases the vegetables all on their own.
This recipe is simple to prepare and is the perfect weeknight or weekend meal because you can make a batch and leave it on the stove for hungry eaters to enjoy anytime. I like to add a splash of Arugula Oil to the top of the soup because it adds a light bitter contrast, that pairs nicely with the sweetness of the root vegetables and I think ties the whole bowl together. This recipe can easily be doubled for larger gatherings or parties.
1 medium white onion, diced
2 stalks celery, sliced
3 turnips, any variety
2 sweet potatoes
4 large carrots
2 cups vegetable broth
5 large leaves Kale
1/2 cup Arugula leaves
1/3 cup olive oil + more for cooking
1. Preheat the oven to 400 degrees. Wash and peel the turnips, sweet potatoes and carrots, cut into thick dice. Drizzle 2 tablespoon of olive oil on a sheet pan and toss the diced vegetables. Sprinkle with salt and pepper and roast in the oven for 30 minutes.
2. Remove the roasted vegetables from the oven. Set aside. In a in medium pot, add 1 tablespoon of olive oil and the diced onion and celery. Saute for 4 minutes or until translucent.
3. Add the roasted vegetables, broth and 2 cups of water to the onion mixture, stir to combine. Continue to cook on medium heat for 5 minutes. Remove the kale from the stems and rough chop, add it to the soup. Stir the soup to combine the vegetables and turn the heat to low. Place a lid a jar on top of the pot. Continue to cook for 15 minutes.
4. In a food processor, add the arugula, 1/3 cup olive oil and a pinch of salt. Puree until smooth, about 1 minute. Place in a small bowl and set aside.
5. Remove the lid and ladle into bowls. Drizzle each bowl with a little Arugula Oil. Enjoy!