The ultimate. A lot of chopping, but the result is worth it! If you like, you can do the chopping in a food processor, or even grate the vegetables. The addition of cooked beans, ham, chicken, lamb, tempeh, tofu, etc. will make this soup even more substantial.
As with all such recipes, ingredients are only a guide–use what you have on hand, or experiment…
6 c water or broth
1 T olive oil, or other vegetable oil
1 t salt
3 large carrots, (peeled) and diced
2 medium potatoes, (peeled) and diced
2 medium parsnips, (peeled) and diced
2 medium turnips, (peeled) and diced
1 medium onion, finely chopped
2 -3 leeks, white and tender green parts, thinly sliced; or another onion, finely chopped
1/2 celery root, peeled and diced
1 small kohlrabi, peeled and diced
2 garlic cloves, peeled and smashed
pepper (and more salt), to taste
2 T extra virgin olive oil, for drizzling
1. In a large saucepan or soup pot, bring the water or broth to the boil. Add the oil, salt, and the vegetables. Bring back to the boil, cover partially and cook over moderately low heat until tender (this will depend on the size of your dice–start checking after 40 minutes).
2. Season the soup with pepper, taste, and add more salt, if you like. Transfer to a tureen, or not–I like bringing the soup pot directly to the table. Drizzle the remaining 2 T oil on top before serving.