As we glide into November, the most beautiful of realizations dawned on me—the holidays are approaching! And while I love, luv, lurve all the big holiday dinners like Thanksgiving and Christmas, my favorite part of the next two months are the impromptu get-togethers that happen ever more frequently, simply… because. It is not uncommon this time of year for Armando to casually mention to coworkers, friends, or family that they should come over for dinner—like in an hour. (¡Huh?!) Does this happen to you, too?
Two things I do in preparation for the last-minute entertaining is, most importantly, keep the pantry stocked with snacks like olives, fancy crackers, and a few bottles of wine, basically stuff that will give guests something to nibble on while they wait for dinner. And secondly, have a recipe in my back pocket that I can make easily, have the ingredients on hand, and feels fancy enough for company.
This year, I’m partnering up with MAGGI® soups and bouillons to create a Creamy Root Vegetable Soup recipe that not only checks off all the holiday entertaining boxes but is a quick, homemade soup I can make any night of the week. Maggi bouillons make the busy holiday season that much easier by adding tons of flavor to everything from soups and stews to comfort food favorites like tacos and enchiladas. Point being, you should stock up because all the Maggi products are lifesavers.
What Makes This Creamy Root Vegetable Soup So Special
This soup is basically like a choose-your-own-adventure of easiness. For example, the first ingredient is golden globes of roasted garlic. Now, roasting garlic is pretty basic, but it does take about 30-45 minutes from start to finish. So if you don’t have the time, you can either buy roasted garlic or leave it out and add 3 cloves of chopped fresh garlic along with the ginger.
The second avenue of ease is using frozen root vegetables. They are already peeled, chopped, and ready to go. If you buy organic frozen root vegetables, they taste just as good, if not better, than fresh. I used a mixture of carrots, potatoes, and sweet potatoes, but any combo is good. That being said, if you’d rather use fresh, then peel and dice your favorite combo of root vegetables (about 2 pounds total). You might need extra water, however, as they will need more time to cook and will soak up more liquid. Start by adding 1 extra cup and continue adding more a cup at a time if the soup seems too thick.
Making Creamy Root Vegetable Soup Dinner Party Ready
The finishing touch that will really make this soup stand out are crispy bits of Spanish Chorizo that get sautéed with fiery jalapeño and fresh Italian parsley. You can also use Mexican chorizo instead for a different, but equally delicious garnish. The fresh Mexican chorizo will need a bit more time to brown, FYI.
Lastly serving the soup with freshly baked, homemade soft pretzels will really impress. Store-bought pretzel bread is great, too! You can make it feel even more homemade by warming the loaves for a few minutes in the oven.