Any Vegetable Soup

I always love Melissa's recipes, I save most of them. But when I make this sort of vegetable soup, I always partially roast the vegetables, and then I add the liquid to complete the cooking. In this way, the flavor is much more intense.

This is so needed right now, Ms. Clark. I haven't made it yet, but thank you for continuing to make so many awesome recipes (that I've been heavily relying on for the past 8 days), especially the vegetarian ones. Stay safe and healthy!

I made this today with parsnips, rutabaga and butternut squash; it came out quite delicious and sweet. I added a little curry to kick it up a bit. This is a good base recipe for the winter vegetables, and very nice for dunking a warm piece of crusty bread in.

This is very much akin to an all-vegetable soup my Tuscan nonna handed down. To improve its looks (and flavor, for some), use one part root and other veggies to one of carrots. And definitely more olive oil, and some flavorful tomatoes. I also like to leave it slightly chunky for more texture. Add small beans or chick peas for more robust winter soup. Here's the thing: her recipe called for some onion, but no sauteeing (and no garlic), so no heavy oily taste - just fresh, light, and nourishing!

Made as directed with potato, sweet potato, beets, and carrots plus homemade chicken stock. Quite good, but I would use more garlic next time. Served with a slices of toasted baguette... very satisfying! The bread made the meal since it added texture. Homemade croutons would also be a great addition.

This brings back memories of traveling in Ireland, where my husband and I made a joke of asking what the soup of the day was, because the answer was always 'vegetable' and every vegetable soup tasted completely different from the last -- different and delicious. Thank you for this, Melissa. We'll have it tonight in memory of those days, with the hope that we can all soon travel again.

This came out great! I used carrots and potatoes for the root vegetables and added a parmesan rind for flavor.

I might add some fennel and 1/2 of green cabbage and some tomatoes in juice with no salt and some tomato paste ( no salt). Don't worry folks this will be still be good.

EXACTLY the recipe we need right now: easy, healthy, inexpensive, flexible, and REALLY tasty. We roasted the root vegetables almost all the way, then let the flavors mix in a simmer for the last 10-15 minutes of Step 1. We used three sweet potatoes, three carrots, and two parsnips; spinach for the greens and thyme for the herb. Makes a ton and goes great with garlic bread. If you're not vegan, I recommend cooking the aromatics in butter. Could taste that richness in the finished soup.

Nice, thanks Melissa. I’ve done something similar as a wonderful freezer standby: roast any vegetables, herbs… freeze in 2 or 4 cup packs. Usually have frozen stock. Combine the two when required for fast snd hearty soups. Delicious and satisfying.

If you don't have potatoes and other starchy veggies try using brown rice or even oatmeal. It's healing and tasty.

A root missing from your list: Jerusalem artichoke. I make a mixed root vegetable soup with Jerusalem artichoke as the main base, adds a nice thickness and creamy texture when run through the blender after cooking. No need to peel the J.A., just scrub well, slice and boil up in the rest of the stock.

I love this recipe because it’s more of a guide than anything. I’ve made it a few weeks in a row now with whatever the farmers market or CSA throws at me. It’s a great way to hide and use up vegetables I’m not particularly fond of like squash and fennel. Serve it with some roasted squash seeds and nice sourdough and you’ll feel super fancy. Lovely to have a cup of something warm to share with friends now that we all have to be outside in the cold.

How does one measure "one quart of greens"? A loosely or tightly packed liquid measure? Don't mean to nitpick as I realize this is a loose-goosey recipe but just curious...

Great use of my CSA winter share… sweet potatoes, parsnips, carrots, beets and mustard greens, as well as leeks and celery. Beautiful color and flavor, with homemade chicken stock. Roasted vegetables first. Cooked leeks and celery in butter. Lemon juice nice complement to the natural sweetness.