Root vegetable soup

Root vegetable soup



  • 2 tbsp butter
  • 1 medium onion, chopped
  • 1 tsp salt, divided
  • 2 medium turnips, peeled and chopped
  • 2 sweet potatoes, peeled and chopped
  • 4 medium parsnips, peeled and chopped
  • 5 cups low-sodium chicken broth
  • 1 cup water


  • 1/2 lb ground pork or lean ground beef
  • 1 tbsp minced chives, plus more for garnish
  • 1 tbsp minced flat-leaf parsley
  • 3 tbsp finely grated asiago, parmesan or pecorino cheese
  • 1/4 tsp freshly ground black pepper


  • Melt the butter in a medium pot over medium-high heat.
  • Add the onion and 1/2 tsp of salt.
  • Cook, stirring, until soft, about 2 minutes.
  • Add the turnips, sweet potatoes, parsnips, broth and water. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 15 minutes.
  • Process the soup in a blender until smooth (in batches if necessary). Return to the pot and keep warm over low heat.
  • Combine the pork or beef, chives, parsley, cheese, 1/2 tsp of salt and the pepper in a small bowl.
  • Mix gently to combine. Form into 36 balls, about 1 tsp each, and set aside.
  • In a wide, shallow pan, bring at least 2 in of water to a boil.
  • Add meatballs and cook until they float to the surface and are cooked through (test one to be sure), about 4 minutes. Transfer to a warm plate with a slotted spoon.
  • Divide the soup among 6 bowls. Top each bowl with 6 meatballs and sprinkle with chives and pepper. Serve hot.
Makes 6 servings

Nutrition facts

Per serving

  • Calories: 262
  • Fat: 11 grams
  • Carbohydrates: 25 grams
  • Fibre: 4 grams
  • Protein: 17 grams