| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 5g | 38g |
| sugars | fibre | protein | salt |
| 5g | 6g | 4g | 1.5g |
There’s a certain magic to cooking that connects us to our roots, nurturing both body and soul. In the case of this Taro Root Soup, a modern approach to a classic favorite, the feeling is no less profound. Much like the meatballs and spaghetti of my Italian heritage, this comforting dish embodies the essence of the family table – warmth, sustenance, and camaraderie.
A Hearty, Nourishing Delight
Rich in flavor and loaded with beneficial nutrients, Taro Root Soup is as delicious as it is healthful. This soup showcases the mild, nutty flavor of taro root, a root vegetable beloved in multiple global cuisines and rich in fiber and several key vitamins and minerals. Along with the wholesome goodness of carrots, celery, and onion, the soup offers a hearty serving of fiber, vitamin C, and other antioxidants.
Tucked within this inviting bowl of soup, you also find a balance of aromatic herbs such as thyme and bay leaves. These little superheroes offer a unique blend of flavors and contribute to the overall anti-inflammatory properties of the dish. A spoonful of this soup on a chilly evening is more than just a meal; it’s a health investment, armed to bolster your immune system and soothe your senses.
Pairing and Serving Suggestions
With its robust flavor profile, Taro Root Soup goes well with a multitude of dishes. It pairs perfectly with a crunchy, green salad topped with a zingy vinaigrette. For something heartier, think along the lines of a grilled cheese sandwich or a slice of rustic whole-grain bread. This soup would also beautifully complement traditional Italian dishes – a nod to my own familial roots – like a simple Caprese salad or a hearty bruschetta.
Personally, I love to serve this soup hot, sprinkled with freshly chopped parsley and a squeeze of lemon juice to enhance the flavors. The bright citrus note adds a certain freshness that elevates this from a delicious soup to a gourmet delight. For a creamier texture, stir in a dollop of coconut milk before serving, promising a satisfying spoonful each time.
No matter how you choose to enjoy your Taro Root Soup, whether amidst the laughter of a family gathering or in the quiet solitude of a simple dinner, one thing’s for sure. This soup, much like my Nonna’s spaghetti and meatballs, is a heartening reminder of home, of tradition, and of love shared through meals. So go ahead, dig in, and let this soup comfort and nourish you – body and soul.
For more recipes, check out this guide on root vegetable cooking by Serious Eats. Or if you would like to know more about the nutritional benefits of taro root, here is an informative article by Healthline.
What You’ll Need
- 3 cups of Taro root, peeled and cut into 1-inch cubes
- 2 large Carrots, peeled and cut into 1-inch chunks
- 2 stalks of Celery, chopped
- 1 large Onion, chopped
- 4 cloves of Garlic, minced
- 2 Bay leaves
- 1 tsp Thyme
- 1 tsp freshly ground Black pepper
- 1 tsp Salt
- 6 cups of low-sodium Vegetable broth
- 1 can (14 oz.) of Coconut milk
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- Chopped fresh Parsley for garnish
Method
Step One
Begin by prepping your vegetables. Peel and dice the taro root and carrots into 1-inch cubes. Chop up the celery and onion, and mince the 4 cloves of garlic.
Step Two
In a large pot, heat up 2 tablespoons of olive oil over medium heat. Once the oil is hot, add in the chopped onion, celery, and minced garlic. Cook until the onions have become translucent and the garlic is fragrant.
Step Three
Add in the taro root and carrots to the pot. Cook for a few minutes, stirring frequently, until the vegetables are slightly softened.
Step Four
Next, season the vegetables with 1 teaspoon each of thyme, freshly ground black pepper, and salt.
Step Five
Pour in the 6 cups of low-sodium vegetable broth into the pot. Drop in the 2 bay leaves. Stir everything together and bring the soup to a boil.
Step Six
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. The soup is done when the taro and carrots are fork-tender.
Step Seven
Turn off the heat, and stir in the can of coconut milk and 1 tablespoon of lemon juice. Taste the soup and adjust the seasoning if needed.
Step Eight
Serve the soup hot, garnished with some chopped fresh parsley. Enjoy your delicious Taro Root Soup!
