Description
A comforting autumn soup featuring a blend of root vegetables, aromatic thyme, and a salty parmesan finish for a rich, savory experience.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced into rounds
- 2 parsnips, sliced into rounds
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 medium Yukon Gold potatoes, cubed
- 6 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and celery; sauté until onions are translucent.
- Stir in carrots and parsnips, cooking for 5-7 minutes to caramelize the sugars.
- Add minced garlic and fresh thyme, stirring for 1 minute until fragrant.
- Pour in vegetable broth and add cubed potatoes; bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until vegetables are tender.
- Remove from heat and stir in grated parmesan cheese until melted.
- Season with salt and black pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American