Tarragon Root Soup

I wasn’t brought up eating turnips, parsnips, celeriac, and rutabaga; we were more of a carrot, celery, lettuce, kind of family.  I think when we were going to eat root vegetables my mom would usually cook potatoes in some form or another.  My mom has always had a vegetable garden, but since leaving home she’s taken it to the next level…I wouldn’t be surprised if she now has a whole variety of root veggies.

Anyways, since the weather is cooling down and we’re reducing our smoothie intake and increasing our soup intake, I decided to make a root vegetable soup last night.  While I was preparing it I was doubtful and had a back-up plan in mind (eggs on brown rice toast with avacado, my go-to when time is tight), I mean; white root vegetables?  The thought of them deosn’t get the mouth watering.

To my surprise both Fitzroy and I loved it.  It was hearty and thick and came with plenty of flavor, this recipe is a keeper!

Tarragon Root Soup

• 1 large onion, chopped
• 2 cloves of garlic, minced or pressed
• 2 tbsp olive oil
• 1 large turnip, peeled and chopped (about 3-4 cups)
• 1 large parsnip, peeled and chopped (about 3-4 cups)
• 1 tbsp chopped fresh tarragon*
• 2 tsp whole fennel seeds
• 4 1/2 cups vegetable or chicken stock
• 1 1/2 tsp sea salt
• 1/3 cup plain full fat yogurt
• 1 tsp lemon juice
• black pepper to taste

1. In a soup pot, sautee the onion and garlic in the olive oil for about 5 minutes, stir frequently to avoid burning on the bottom of the pot.
2. Add turnips, parsnips, tarragon, fennel, and sautee for another 5 minutes.
3. Pour in soup stock and add the salt, bring to a boil.  Once boiling cover and reduce to a simmer until vegetables are soft, about 10 minutes.
4. Remove from heat and stir in yogurt.
5. In a blender in batches, puree the soup until smooth and return to the pot.
6. Stir in lemon juice and add pepper to taste.
7. Serve with my favorite sprouted salad croutons or croutons of choice.

This soup is a favorite now, try it and let me know what you think.Happy Fall (not officially, but it sure feels like it)

* Nutritional info on Tarragon: vitamin and mineral rich it stimulates the appetite, eases digestion, acts as a diuretic, anti-parasitic, anti-viral, and anti-inflammatory.  It promotes liver health and gives the immune system a boost.