Creamy Root-Vegetable Soup

This rich soup works well with a combination of root vegetables. If you can’t find pumpkinseed oil to drizzle onto the finished soup, use a fruity extra-virgin olive oil instead.


Makes four servings

Preparation time: 40 minutes


  • 2 tbs. ghee, coconut oil, or extra-virgin olive oil
  • 1 yellow onion, diced
  • Pinch of salt
  • 4 cups peeled and diced assorted root vegetables
  • ½ tsp. salt and freshly ground pepper to taste
  • 4 cups vegetable stock
  • ½ tsp. ghee, coconut oil, or extra-virgin olive oil
  • 1 cup sliced shiitake mushrooms, stems discarded
  • 1 cup heavy cream or coconut milk
  • 1 tbs. pumpkinseed oil
  • Chopped fresh herbs to taste (e.g., rosemary, marjoram, sage)

Heat the 2 tablespoons ghee in a large Dutch oven. Add the onions and a pinch of salt, and sauté until they’re beginning to brown, about five minutes. Add the root vegetables, salt, and pepper, and sauté, stirring occasionally, until the veggies begin to soften and turn light brown, about 10 minutes. Add the vegetable stock, cover, and simmer for 10 to 15 minutes over medium-low heat. Meanwhile, sauté the mushrooms in ½ teaspoon ghee, and set aside for garnish. When the vegetables in the soup are tender, add the cream and purée the soup. Serve the soup in bowls topped with the mushrooms, a drizzle of the pumpkinseed oil, and a sprinkle of chopped fresh herbs.

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