Mushroom Root Vegetable Soup


  • 2 large turnips, diced
  • 5 medium potatoes, diced
  • 8 oz mushrooms, chopped small
  • 3 large carrots, diced
  • 1 large ripe tomato, chopped fine
  • 2 large stalks celery, split and chopped thin
  • 1/2 medium yellow onion, chopped fine
  • 2 large cloves fresh garlic, minced
  • 4-6 cubes vegetable stock (about 30 g total)
  • 1/2 tbsp crushed dried basil leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups water


  • Add the water to a large cooking pot.  Bring to a boil and add the vegetable stock
  • While water is brought to a boil, lightly sauteé the onions and garlic, preferably in olive oil
  • Once the water is boiling, add all ingredients, including onions and garlic
  • Allow entire mixture to come to a boil, then cover, and place on low simmer for one hour.  Stir occasionally.
  •  If needed, add further salt and pepper to taste

Serves 6-8

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