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You can use any hard, starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well. Serve with warm crusty bread.

This light spring vegetable soup is laden with nutrient-dense root vegetables like potatoes, carrots, and onions, but gets a burst of bright seasonal flavor with leeks, green beans or peas ...

Chef Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup. Tying the drumsticks with kitchen twine makes it easier to remove ...

Traditionally, sancocho is a dish served during celebrations. It has since evolved to become a soup that serves as both a ...

It takes less than an hour to make this soup, with 20 minutes of prep and 25 minutes to cook. Pork is a lean meat that’s low in fat and high in protein. With the added root vegetables ...

Thank heaven for celery root, one of the few low-carb root vegetables. It gives this soup a creamy and satisfying texture. Whole spices always produce the best flavour, but you can use ground ...

Melt the butter and when it foams add the peeled and chopped vegetables, season with salt and freshly ground pepper. Add thyme leaves, cover with a butter paper (to retain the steam) and a place ...

A completely flexible winter vegetable soup recipe with a bit of optional chorizo. Feel free to use any fresh winter root vegetables and cabbage that you have. Heat the oil in a large non-stick ...