Easy Winter Root Vegetable Soup

Ingredients:

- 2 tablespoons olive oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 3-4 cups mixed root vegetables (carrots, sweet potatoes, parsnips, turnips, etc.), peeled and chopped

- 4 cups vegetable or chicken broth

- 1 teaspoon dried thyme

- Salt and pepper to taste

- Optional: 1/2 cup coconut milk or plain Greek yogurt for creaminess (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and cook for another minute.

2. Add the mixed root vegetables to the pot. Stir and cook for about 5 minutes, allowing the vegetables to slightly soften.

3. Pour in the vegetable or chicken broth, ensuring it covers the vegetables. Add dried thyme, salt, and pepper. Bring the mixture to a boil.

4. Reduce the heat to low and let the soup simmer for about 20-25 minutes or until the root vegetables are tender.

5. Once the vegetables are cooked through, remove the pot from the heat. Allow the soup to cool slightly before using an immersion blender to puree the mixture until smooth. If you prefer a chunkier soup, you can skip this step or blend only a portion of the soup.

6. If desired, stir in coconut milk or Greek yogurt for added creaminess.

7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs like parsley or a drizzle of olive oil.

This root vegetable soup is packed with nutrients and can be easily customized based on your preferences. Feel free to adjust the types of root vegetables or seasonings to suit your taste!