March 2019 Recipe of the Month

Pureed Root Vegetable Soup

One of my favorite ways to cook through a big mix of root veggies is a mixed vegetable pureed soup. You can make this with pretty much any combination of vegetables you desire — the one thing I try to do is balance earthy with sweet — too many sweet roots will lack complexity, too many earthy notes can make it heavy and sometimes even sulfury. Generally speaking, if you keep your ratio 1:1 of cups of chopped veggies to cups of liquid (not counting aromatic add ins like onion, garlic…) you should have a good consistency for your soup. Don’t spend too much time dicing everything up all neat and pretty — yes, smaller chunks will cook faster, but the whole thing is getting pureed at the end, so don’t worry the details too much.

Servings: 8-10 as a main Prep Time: 40 minutes Cook Time: 35 minutes Total Time: 1 hr 15 minutes


6 tablespoons Butter

1.5 cups Onion, chopped

1 tablespoon Garlic, chopped

1.5 cups Parsnip, peeled and chopped, from about 12 ounces

1.5 cups Carrot, scrubbed and chopped, from about 12 ounces

1.5 cup Winter Squash, peeled, seeded, chopped, from about 1 pound

1.5 cups Kohlrabi, peeled and chopped, from about 1/2 pound

14 ounce can Diced Tomato

8 cups Chicken or Vegetable Stock, use homemade if you have it!

2 Bay Leaf

2 sprigs Rosemary, or 1 teaspoon dried

2 tablespoon Lemon Juice

Salt and Pepper, to taste

1-2 tablespoons Fresh Herbs, minced for garnish — or choose another garnish – scallions, croutons etc.


Melt the butter in a large soup pot over moderately high heat. When foaming subsides, add onions with a pinch of salt and sauté until the onion is tender and translucent, about 7 minutes. Stir in the garlic for 60 seconds then pour in the stock.

Add in all the chopped vegetables, and bring to a boil, skimming any foam that rises. Stir in the bay leaves and rosemary sprigs. Simmer soup until all the vegetables are tender, about 20-25 minutes. Remove the bay leaves and rosemary and discard.

Puree the soup in a blender in batches (carefully — hot soup can splash up explosively), or with an immersion blender, until smooth. Use your discretion about how smooth you want it — feel free to leave some texture, or if you want it silky smooth, pass it through colander after pureeing.

Rinse out your cooking pot, then return your soup to it and heat it stovetop until warmed through. Stir in the lemon juice. Taste, and adjust seasoning with salt and pepper. Serve hot with garnishes of choice.


2 Responses to “March 2019 Recipe of the Month”
  1. Corban says:

    Hi, I am interested in learning more about this monthly recipe idea. We manage a medium sized CSA and having the time to put together regular recipes (especially in the thick of the season) is not easy. Would this be able to help me with that difficulty?


    • Patricia says:

      Hi Corban — I sent you an email with information that will let you test drive the website. The recipe of the month is always free, and an easy way for me to help farmers keep CSA strong. I publish it each month (well, in the winter sometimes I forget and have to publish two at a time when I realize I missed one…..) and you may use it on your website, or in a newsletter or email to members. It may or may not be a recipe that is hitting on what you are delivering at that time. If you are interested in weekly recipes customized to your delivery — where you can ask me to highlight particular veggies that you think members might struggle with, or that you know you have a glut coming, then read on here:

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