This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes.  For an extra smoky-spiciness, try adding Smoked Chipotle powder – Penzey’s spices makes a delicious one.

Serves: 6


  • 1 cup diced onion
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 3 cups some combination of diced turnip, potato, rutabaga, fennel, celery—whatever you have that looks good.
  • 1 can fire-roasted crushed tomatoes (28 oz)
  • 1 can fire-roasted diced tomatoes (28 oz)
  • 4 cups vegetable stock
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 tbsp smoked chipotle powder (optional)
  • 1 tsp red pepper flakes (optional)
  • 1 tsp dried basil (or use a good handful of fresh at the end)
  • 1 cup corn kernels
  • salt and pepper to taste. Smoked salt is especially good here!


  1. In a large soup pot, sauté all the veggies in a bit oil til they begin to soften and color, 3-5 minutes. Season with salt and pepper.
  2. Add the tomatoes, broth, chickpeas and spices.
  3. Bring to a boil; reduce heat and simmer 30 min.
  4. Add corn and heat through.
  5. Adjust seasoning to taste and serve.