Creamy Root Vegetable Stew

Finally! October has arrived, and there are a lot of reasons why it's my favorite month of the year. For example: cool weather, fall foliage, pumpkins, Halloween, scarves and tights, football, baseball... the list goes on and on. Oh, and fall food is in full swing -- at the farmer's market today, the bins were overflowing with gorgeous squashes, apples, onions, and tons of root veggies.

So for dinner tonight, I made a delicious root vegetable stew that's perfect for celebrating the start of my favorite 31 days. It's creamy, thick, filling, garlicky, herby, and just all-around wonderful on a cool night.

Creamy Root Vegetable Stew
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 tablespoons chopped garlic
  • 1 tablespoon fresh chopped rosemary
  • 2 1/2 cups diced Yukon gold potatoes (about 1 pound)
  • 2 1/4 cups diced peeled rutabaga (about 3/4 pound)
  • 2 cups diced peeled turnip (about 2/3 pound)
  • 1 1/4 cups diced peeled parsnip (about 1/2 pound)
  • 2 cups vegetable broth
  • 2 cups water
  • 2 tablespoons heavy whipping cream
  • Salt and freshly ground black pepper to taste
  • Crusty bread, for serving
Heat oil in a large soup pot over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients (through the 2 cups water). Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender. Place 3 cups soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt. Serve with bread.