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This old-school veggie soup turns ordinary root veggies into cozy, creamy goodness that's just right for chilly nights. Tossing together root veggies and fresh herbs builds deep flavors that make you think of classic French comfort food.
I first stumbled on this while staying with my grandma in Normandy. Now I throw it together every fall, right when those first roots pop up at the market. The smooth soup with a punch from that rustic mustard always takes me back to her backyard patch.
Hearty Ingredients
- Root and other veggies: 1.75 L, any mix—carrots, celery root, parsnip, leeks, turnip, onion, or fennel. Mixing up lots of roots gives you awesome, layered taste you can't get from just one veggie.
- Fresh tomato pieces: 500 ml to add a bit of tang and balance out those sweet roots
- Garlic: Four chunky cloves, chopped—not too fine, you want mellow garlic flavor
- Chicken broth: 1.5 L as the tasty base. Homemade broth really kicks it up a notch
- Bay leaf and fresh thyme sprig: Just one of each for that pop of herby aroma
- Butter: 30 ml for creamy texture and extra rich flavor
- Grainy mustard: 30 ml for a bit of kick and texture at the end
- Sour cream: 30 ml adds a silkiness that brings it all together
- Salt and pepper: Whatever tastes right to you
Simple Step-by-Step
- Final Flavors:
- Grab a little bowl and stir the grainy mustard together with the sour cream until totally smooth. Pour hot soup into serving bowls and gently scoop the creamy stuff right in the middle. Leave it sitting there—it looks and tastes best when you don’t swirl it in.
- Blending Time:
- Pick out the thyme and bay leaf, then blend the soup till it’s super smooth. If you want it silky, press the soup through a fine strainer with a spoon. Taste it and mess with the seasoning if something’s missing.
- Slow Cooking:
- In a big heavy pot, throw in everything but the mustard and sour cream. Bring it to a boil, knock the heat down, and let it bubble away low for about an hour. The veggies go all soft and the flavors chill together.
- Getting Veggies Ready:
- Chop all the root veggies into even cubes (about two centimeters). Slice up leeks and onions nice and thin so they disappear into the soup. Keeping things the same size helps it all cook right and gives you a great texture.
I always toss in a bit of celery root here—that's my hidden trick. People forget about it, but it brings sweet earthy flavor that really makes a difference. My mom used to sneak some in, saying it was the magic that good old veggie soups needed.
Storing and Warming Up
This creamy soup keeps in the fridge up to four days—just tuck it in a sealed container. When you're warming it up, go slow on medium heat and stir so nothing burns to the bottom. If it turns too thick, splash in broth or water. Keep the mustard-sour cream mix fresh and add it right before serving.
Yummy Twists
If you want it chunky, scoop out some veggie bits before blending and toss them back in later for more texture. Swap Greek yogurt for sour cream if you want it lighter, or use crème fraîche for extra richness. In fall, a diced Granny Smith apple gives a fun tart note.
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Pairing and Serving Tips
Grab some toasty garlic croutons from the oven, or crunchy sourdough rubbed with a raw garlic clove. For a full meal, toss a simple green salad with olive oil and cider vinegar on the side. A crisp glass of dry white—think Chablis or Sancerre—makes the soup even better.
Frequently Asked Questions
- → What veggies can be used for this soup?
You can go for root veggies like parsnips, celery root, turnips, carrots, fennel, or even leeks and onions for a rich combination of flavors.
- → Can I swap the chicken stock?
Sure, use veggie broth if you want a vegetarian version while keeping the flavor bang-on.
- → Do I need to strain the blended soup?
Not really. If you like it silky smooth, go ahead and strain it. Otherwise, it's good as it is.
- → How can I store this veggie cream?
Pop it in an airtight container and refrigerate for 3 to 4 days. Or freeze it if you want to keep it longer.
- → Can I substitute the sour cream or mustard?
Yep, plain yogurt or regular cream works well instead of sour cream, and any mustard or a squeeze of lemon can replace the mustard.