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Root vegetable soup with broccoli and pear in a bowl with a spoon and bread on the side.

Root vegetable soup with broccoli and pear

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AuthorMilena M
This root vegetable soup with broccoli and pear is a perfect meal for the whole family. Made with nourishing ingredients, your body will thank you. From toddlers to adults, this veggie soup can be enjoyed as a light lunch or dinner with a slice of freshly baked sourdough bread.
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Prep Time10 minutes
Cook Time40 minutes
Servings4 +

Ingredients
  

  • 1 head broccoli
  • 1 yellow onion, large
  • 2 potatoes, Russet or Yacun, medium size
  • 1 sweet potato, large
  • 2 carrots, medium size
  • 3-4 garlic cloves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pear
  • Handful of fresh parsley
  • ½ teaspoon turmeric
  • 600-700 ml chicken stock
  • Parmesan cheese for serving on top

Instructions

  1. I highly recommend before starting with the recipe, read the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Preheat the oven to 350F(180C).
  3. Wash and slice the broccoli into smaller pieces. Steam the broccoli or add them to boiling water. Cook for no more than 5 minutes. They should be tender but not mushy. Immediately transfer them to a pot or bowl with very cold water to stop the cooking process and preserve the color.
    1 head broccoli
  4. Peel and roughly cut the onion. Slice the potatoes and carrots into wedges or disks. Peel the garlic. Place all the veggies in a baking dish (you can line it with parchment paper to prevent them from sticking). Drizzle olive oil and sprinkle some salt and black pepper to taste. Massage the veggies so they are all coated with the seasoning. Spread them in one layer and bake on the middle rack until they start to brown, about 40 minutes.
    1 yellow onion, large, 2 potatoes, Russet or Yacun, medium size, 1 sweet potato, large, 2 carrots, medium size, 3-4 garlic cloves, 2 tablespoons olive oil, Salt and black pepper to taste
  5. Peel, slice, and core the pear. Prepare the parsley leaves. Set aside for now.
    1 pear, Handful of fresh parsley
  6. When the root veggies are ready, transfer them to a pot, and add the broccoli, pear, turmeric, parsley, and chicken stock. Cook over medium heat for about 15 minutes, covered with a lid. Using an immersion blender, puree the soup, or use a blender (see notes). Taste and adjust seasoning. Cook for 5 more minutes. Remove from heat, and serve with some Parmesan cheese on top. Enjoy!
    ½ teaspoon turmeric, 600-700 ml chicken stock, Parmesan cheese for serving on top

Notes

  • If using a blender to puree the soup, make sure to remove the small opening of the lid so the steam can escape while blending. Handle with care to prevent splattering and burning yourself.
  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.