Soups · What's for dinner?

Root vegetable potato soup with sauerkraut

Fall and winter are the seasons for slowing down as the days become shorter and the nights become longer. It’s a very comforting thing to come home after being out in the cold to relax in the warmth, maybe by the fireplace with a hearty bowl of soup. I created this soup with root veggies which are good energy and nutrient providers for these seasons. Think: beets, potatoes, carrots, parsley root, turmeric, celery root, ginger, onions, garlic etc. These veggies pack a nutritional punch and provide you with Vitamins A, B6, C, E, K, potassium, magnesium, folic acid, iron and fibre to name a few. You could make this ahead in the slow cooker and blend it when you come home but it doesn’t take very long to make it so you could put it together after work too.


Root vegetable potato soup with sauerkraut


    • 2-4  medium red potatoes
    • 2 medium yellow potatoes
    • 2 medium white potatoes
    • 1/2 cup celery root diced
    • 1/2 cup parsley root chopped
    • 1 large onion
    • 2 tsps garlic powder or 2 cloves fresh garlic
    • 2-3  fresh turmeric roots or 2 tsps ground turmeric
    • 3 small yellow carrots (can use orange carrots too)
    • salt & pepper
    • 1 cup sauerkraut


Use a large pot. Roughly chop everything. Onions are first in the pot, cook until softened, then add everything else except sauerkraut. Pour water over until just covered. Add salt. Boil until veggies are tender. (About 20 minutes) Add pepper. Use an immersion blender and pureé to desired smoothness. (I like to leave a few small pieces in there) Chop the sauerkraut and add to the pot. If the consistency is too thick add a little more water and heat. Top with fresh parsley if desired. ENJOY!


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