Root Vegetable Soup  Back to Recipes

Enjoy the chilly autumn nights with our savory Root Vegetable Soup recipe and a glass of Ecco Domani wine. (3-4 servings)

  • 1 potato, cubed
  • 1 tablespoon minced garlic
  • 2 cups chopped carrots
  • 2/3 cup chopped white onion
  • ½ cup brown rice
  • 4 cups vegetable or chicken stock (whichever you prefer)
  • 4 cups water
  • 20 ounces button mushrooms, chopped roughly
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon dried sage
  • Salt and pepper, to taste


Heat a large pot (the bigger the better) over high heat and add ½ cup of the vegetable or chicken stock and tablespoon of oil to the heating pot. Turn heat to medium-low. Add in the garlic and onion to the pot and stir until onions turn translucent and garlic lightly browns and becomes fragrant. Be careful not to burn the garlic!

Add carrots, potatoes and rice to the pot. Add the remaining stock and 4 cups of water to the pot. Stir the soup well and turn the heat to medium-high. Let the soup come to a boil by covering pot with a lid. Once boiling, reduce the heat to medium-low and let the soup cook over the heat for about 20 minutes until rice is cooked through and potatoes and carrots have softened.

When about 5 minutes remain, add the mushrooms, sage and rosemary to the soup. Add salt and pepper to taste. Enjoy! 

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