Triple Root Vegetable Soup

A spin off of the classic potato leek soup. This recipe includes some of our forgotten root vegetables (rutabaga and parsnip) in addition to potatoes for a more complex and delicious flavor throughout. Also included is a quick recipe for crispy root vegetable peels which adds a nice salty crunch.

2 tablespoons oil and/or butter
3 leeks (cleaned, trimmed, and chopped (or 1 large onion, chopped))
2 carrots (peeled and finely chopped )
2 celery (stalks, finely chopped)
4 potatoes (SMALL ones, peeled and cut into bite sized chunks)
1 parsnip (large, peeled and cut into bite sized chunks)
2 rutabagas (small, peeled and cut into bite sized chunks)
2 bay leaves
1 tablespoon fresh thyme (or 2 teaspoons dry)
1 tablespoon fresh rosemary (or 2 teaspoons dry)
1 fresh parsley (handful / small bunch; or 1 Tablespoon dry)
5 cups stock or broth (vegetable or meat based)
  salt (to taste)
  1. Wash, peel and chop all vegetables and herbs before beginning.
  2. Place a large pot over medium-high heat.
  3. Add olive oil and/or butter to the pot.
  4. Add in leeks and a sprinkle of salt. Cook down for 10 minutes, stirring frequently. Add a splash of broth if needed to loosen browned bits from the bottom of the pan.
  5. Add carrots, celery, herbs and a pinch of salt to the pan.
  6. Add in all of the root vegetables and pour in the broth.
  7. Cover pot, bring to a boil then down to a simmer. Simmer the soup for about 30 minutes or until the root vegetables are tender.
  8. Transfer half of the contents of the pot into a blender and blend until smooth. Add the smooth soup back into the pot and stir to incorporate. You could also use an immersion blender or potato masher to achieve a similar consistency.
  9. Taste and adjust seasonings if desired.
  10. Serve warm with optional crispy root peel topping. Enjoy!



  1. Heat a skillet over medium heat.
  2. Add a shallow layer of oil into the pan.
  3. Use a paper towel or clean kitchen towel to pat the root vegetable peels (potato, rutabaga, parsnip) dry.
  4. Once the oil is hot, carefully place the peels into the oil in a single layer. Do not overcrowd the pan.
  5. When the pieces are golden brown, flip and cook the other side.
  6. Once golden brown all over, remove the pieces and drain on a paper towel.
  7. Season with a sprinkle of sea salt and set aside until ready to serve.
  8. Top the soup with this crispy root peel topping just before serving.