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Spicy Root Vegetable Soup with Goat Cheese

The perfect Sunday lunch.

 My friend Jill is a fabulous cook who throws fabulous dinner parties. One night, she served root vegetable soup, and it was the most fabulous of the many fabulous things I've eaten at her house. I demanded the recipe and it's become one of my favorites.

 I've made a few changes: First, I replaced heavy cream with milk, which I actually like better because the flavor of the vegetables really comes through. I replaced chicken stock with vegetable stock because I usually have it handy, and again, it really brings out the flavor of the vegetables. Next, I added cayenne pepper, because the spice in the midst of creamy soup makes it really interesting. And then I added goat cheese, because I have a tendency to add goat cheese to things. It was a good addition.

 If spinach/avocado pesto wasn't reason enough to get an immersion blender, consider this recipe your reason. If you used it only one time, to make this soup, it would be worth the investment.
Sliced leeks always make me feel like a fancy cook.

One goat-cheesey step away from perfection.


The Recipe:
1 tb unsalted butter
2 carrots, chopped
2 small (or 1 large) parsnips, chopped
1 leek, white and green parts, washed and sliced
1 celery rib, chopped
2 cloves garlic, smashed
salt and pepper
2 russet potatoes, peeled and cubed
4 c vegetable stock
1 bay leaf
1/2 c milk (I use 2%)
1/2 tsp cayenne pepper
Goat cheese for garnish
  • In dutch oven, melt butter over medium-high heat.
  • Add the carrots, parsnips, leek, celery, garlic, and a pinch of salt. Cook until browned, about 8 minutes.
  • Add potatoes and cook, stirring constantly, for about 2 minutes to release the starch.
  • Add the bay leaf, cayenne pepper, black pepper, and another pinch of salt. Cook 1 minute.
  • Add the vegetable stock. Bring to boil, then simmer for 15 minutes or until vegetables are soft.
  • Turn off heat and blend with immersion blender.
  • Stir in milk and season again with salt and pepper to taste.
  • When serving, top with crumbled goat cheese.

 The Verdict:
Overall grade: A+
Overall reason: I love recipes that make vegetables taste so delicious.
Time to prepare: 40 minutes
Husband quote: "This isn't just ANY parsnip-leek-carrot-potato-celery-garlic-goat cheese soup. This one packs a punch."


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