This Creamy Root Vegetable Soup post has been sponsored by MAGGI®. All thoughts and opinions are my own.
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.
Creamy Root Vegetable Soup with Spanish Chorizo and Ginger
This creamy root vegetable-ginger soup gets topped with Spanish chorizo and is fancy enough for holiday celebrations yet easy enough for weeknight dinners.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- 1 head garlic
- 1/4 cup + 2 tbsp olive oil, divided
- 1 large onion, chopped
- 2–3 inch piece fresh ginger, peeled and chopped
- 2 (12-ounce) bags frozen root vegetables
- 3 teaspoons MAGGI® Chicken Flavor Bouillon
- 5 cups water
- 4 ounces Spanish chorizo, diced
- 1 jalapeño, diced (seeds removed if you’d like it less spicy)
- 1/4 cup chopped Italian parsley
To Make Roasted Garlic:
- Heat oven to 375°F.
- Cut the top third off the head of the garlic so some of the cloves are exposed. Place on a sheet of foil large enough to cover. Drizzle with 2 teaspoons of the olive oil and season with salt and pepper.
- Wrap completely with foil and place on an oven-safe pan or dish. Roast in the oven until soft, about 30 minutes. Let cool. Garlic can be made and kept in the refrigerator for up to a week.
To Make the Soup:
- Heat 3 tablespoons of oil in a large stock pot over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until soft and starting to brown. Add ginger and cook 1 minute more.
- Add root vegetables, MAGGI® Chicken Flavor Bouillon and water. Peel the papery skin away from the roasted garlic cloves and add those to the soup as well. Bring to a boil, then reduce heat to a simmer, cover and cook on medium-low until vegetables are soft, about 30 minutes.
- Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add chorizo and jalapeño and cook, stirring frequently, until chorizo is browned and crispy and jalapeño is soft, about 5 minutes.
- When the soup is ready, purée with a stick blender or carefully blend in a regular blender until smooth. Taste and add more salt and black pepper as needed.
- Serve hot with a spoonful of the chorizo mixture and a sprinkling of parsley on top.