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Fruit Root Soup

Fruit Root Soup
3 votes, 5.00 avg. rating (94% score)
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Yield: 6 servings

Inspired by a traditional Finnish recipe, this soup is delicious served either as an appetizer or as a main course with a hearty dark bread and a sharp cheese.

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  • 2 tablespoons olive oil
  • 1 medium-size onion, chopped
  • 3 medium-size parsnips, peeled and sliced
  • 4 to 5 medium-size carrots, sliced
  • 1 sweet potato, peeled and sliced
  • 1 ripe pear, peeled, cored, and chopped
  • 2 cans (14 ounces each) chicken or vegetable broth
  • 2 cups water
  • 1/2 cup white wine or apple cider (or juice)
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin


In a large saucepan or stockpot, heat the olive oil over medium-high heat. Add the onion, parsnips, carrots, sweet potato, and pear and saute for 10 to 15 minutes. Add the broth, water, wine, and all the spices. Simmer for 20 minutes. Let cool slightly, then puree in a food processor or blender until smooth. Serve hot.
Updated Thursday, May 23rd, 2002

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3 Responses to Fruit Root Soup

  1. Anonymous February 25, 2003 at 9:17 pm #

    This is an unusual recipe using a combination of root vegetables that are at there peak during late winter. It is a thick soup, but you can easily thin it if you prefer. It is a meal in itself!

  2. Anonymous February 4, 2006 at 2:32 pm #

    Very tasty! I did not puree, but used my mini-processor on the veggies before cooking, beginning with onions so they could brown a bit. The result was smooth enough but had a bit of texture which provided bits of flavor of the individual ingredients. I will make another batch today, it’s soup weather!


  3. Anonymous February 12, 2008 at 4:23 pm #

    I loved the uniqueness of the flavor. The ginger in the recipe warmed the back of my throat which made me feel warm all over. You’ve gotta try this stuff!

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