Winter Root Soup

This recipe comes from a cooking demonstration I attended in Garmisch, Germany. So easy! You can add your own topper like sour cream or fresh chopped chives and olive oil. When reheating, add a little cream or milk.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 270 Calories

Ingredients

• ½ cup heavy whipping cream
• 2 cubes chicken bouillon
• 1 sweet potato, peeled and cubed
• 1 tablespoon salt, or to taste
• 1 russet potato, peeled and cubed
• 1 sweet onion, chopped
• 1 yam, peeled and cubed
• 1 parsnip, peeled and cubed
• 5 cups water, or as needed to cover
• 1 fennel bulb, trimmed and cubed
• 1 tablespoon sour cream, divided

Recipe Instructions

Step 1

Place onion, potato, parsnip, sweet potato, yam, and fennel cubes into a large saucepan and add water to cover. Bring to a boil and stir in chicken bouillon cubes. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain and reserve cooking broth.

Step 2

Place vegetables and 1 cup of reserved broth into a blender, cover, and blend until smooth. Pour in cream and add salt to the soup. Pulse several times to combine. If soup is too thick, blend in more broth. Serve in bowls topped with a small dollop of sour cream.