ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
WINTER ROOT VEGETABLE SOUP
I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.
Provided by LOOSENUP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g
CREAMY CURRIED ROOT VEGETABLE SOUP
This is a hearty, thick soup with a little bit of heat from the curry. I've used this combination of vegetables a few times with great success, but using earthy tubers, taproots, and alliums is the key, so try different things. For this recipe, you'll need a large skillet or wok, a medium saucepan, and a food processor or blender. I enjoy spicy foods, so you may want to reduce pepper and curry amounts. I used half milk and half cream once and got a very nice creamy soup, but some may prefer the thinner consistency of using only milk. This recipe can be adjusted for vegan palettes by using an olive oil substitute for the butter, coconut or soy milk, and an anchovy-free Worcestershire sauce. Balsamic vinegar can do in a pinch.
Provided by tylerss20
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
- Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
- Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 52.9 g, Cholesterol 15.1 mg, Fat 6.3 g, Fiber 8.5 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 457.1 mg, Sugar 17.2 g
HEARTY ROOT VEGETABLE SOUP
I've received many recipe requests for this beefy soup loaded with winter veggies. If you're feeding a larger group, simply double the ingredients. -Arlene Adams, Grafton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Stir in the broth, potatoes, turnip, carrot, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add cabbage; simmer, uncovered, for 10 minutes.
Nutrition Facts :
WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP
2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.
Provided by Antifreesz
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 450 degrees.
- Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
- Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
- On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
- Transfer beef and veggies to a 5 or 6 quart slow cooker.
- Add bay leaves, garlic, salt and pepper.
- Pour broth and water over beef and veggies.
- Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
- Discard the bay leaves and garlic.
- Stir in parsley.
SPICED ROOT VEGETABLE SOUP
This hearty vegetarian soup will warm up cold winter nights and can be frozen for later
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.
- Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
- Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.
Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 2.81 milligram of sodium
SAVORY ROOT VEGETABLE SOUP
Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul. -Zan Brock, Jasper, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender., Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes., Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon.
Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 855mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
ROOT VEGETABLE SOUP
Steps:
- Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown. When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency. Garnish each bowl with the chile powder and more olive oil.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CURRIED CREAM OF ROOT VEGETABLE SOUP
This is a recipe I recieved from a friend some time ago. It has been a hit at a number of dinner functions. It is the ideal soup for a cool fall day or a cold winter day!
Provided by Kim A. Heaphy
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.
- Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
- Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
- Sprinkle with fresh corriander.
- NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.
Nutrition Facts : Calories 233.5, Fat 13.9, SaturatedFat 7.8, Cholesterol 41.4, Sodium 314.8, Carbohydrate 22.3, Fiber 3.1, Sugar 9.3, Protein 6.4
SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP
wonderful split pea soup. not sure where the recipe came from, i have had it for years and subscribe to many cooking publications and own way too many cookbooks. i usually make it with a ham bone but is just as good with smoked turkey wings. when i really want to ham it up i brown a center cut slice in pan before i begin, remove from pan and cut into pieces and add last 30 minutes.
Provided by dianasportal
Categories Chowders
Time 1h25m
Yield 15 cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.
ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
- Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal.
- To reheat: Reheat over medium heat.
- For the cheese sandwiches: Preheat the oven. On the night you want to serve the soup, arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls.
ROASTED ROOT VEGETABLE SOUP
Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread.
Provided by Kitzy
Categories Onions
Time 1h25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/400F/gas mark 6.
- Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
- Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
- Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
- Return to the saucepan and heat through.
- Serve hot.
Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 28.1, Fiber 5.2, Sugar 8, Protein 2.7
ROOT VEGETABLE SOUP
There's nothing better than a bowl of hot soup on a cold winters day, although, my DH will eat soup during a summers heat wave. I recently found this recipe in our local Sunday newspaper. I've yet to try it but it looks and sounds amazing. Having not made it as yet, it's difficult for me to list the exact prep and cook time, but I would say they're pretty accurate.
Provided by dojemi
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large flameproof casserole, melt the butter.
- Add the onion, shallots, salt and pepper.
- Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
- Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
- Bring the mixture to a boil.
- Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
- Taste for seasoning and add more salt and pepper if you like.
- Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
- Stir the puree back into the soup.
- Return the soup to a boil.
- In a small bowl, combine the lemon rind, mint, and scallions.
- Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.
CHUNKY ROOT VEGETABLE SOUP WITH CHEESY PESTO TOASTS
James Martin's rustic vegetable soup can be blended to give a smooth texture, both versions are complemented by crisp, cheese-topped bread
Provided by James Martin
Categories Soup, Supper
Time 55m
Number Of Ingredients 17
Steps:
- Melt the butter in a large heavy-based saucepan. Add the shallots and cook for 5 mins until soft, then add the garlic and cook for 1 min more. Pour in the wine and simmer until reduced, then add the vegetables and cook for 2-3 mins.
- Pour in the stock, bring to the boil, reduce the heat and simmer for about 20 mins until the vegetables are soft. Meanwhile, to make the pesto, mix all the ingredients together with enough olive oil to make a thickish paste. Season.
- To make the toasts, put the grated cheese in a bowl and mix together with 2-3 tsp of the pesto. Heat grill. Put the ciabatta slices under the grill and toast on both sides. Remove, top with the herby cheese mixture, then grill until melted.
- Season the soup well and serve with the cheesy pesto toasts and remaining pesto, for drizzling.
Nutrition Facts : Calories 388 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1.85 milligram of sodium
WINTER ROOT VEGETABLE SOUP WITH MUSHROOMS
Make and share this Winter Root Vegetable Soup With Mushrooms recipe from Food.com.
Provided by Chef EBT
Categories Vegetable
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 Tablespoons canola oil in a 4-quart saucepan or soup pot over medium heat.
- Add onions and garlic and cook slowly without browning until soft. Add a few drops of water or chicken broth if pan becomes dry.
- Add parsnip, celery root, turnip, leek and potato and season with salt and pepper.
- Cook and stir until vegetables begin to get tender, about 10 minutes.
- Add the stock, bring to a boil, then reduce heat and simmer until vegetables are completely tender, about 10 to 15 minutes.
- Meanwhile, heat a medium sauté pan over moderately high heat.
- Add remaining 2 Tablespoons oil and sauté mushrooms, stirring, until golden brown, about 3 minutes.
- Season with salt and pepper and set aside.
- Transfer root vegetables and liquid from the saucepan to a blender and puree until smooth. (Puree in two batches, if necessary.)
- Season to taste with salt and pepper.
- To serve, divide soup among four bowls, add mushrooms to each and garnish with chives.
Nutrition Facts : Calories 234.8, Fat 15.7, SaturatedFat 1.5, Sodium 129.7, Carbohydrate 19.4, Fiber 2.2, Sugar 4, Protein 7.1
AUTUMN TOMATO AND ROOT VEGETABLE SOUP
This tasty soup has a mildly sweet flavor and provides a warm rounded meal for a cool autumn evening. Also works great for a make-ahead weeknight meal! It freezes well, so make plenty and have freezer meals for later.
Provided by nofussvegetarian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
- Pour tomatoes and water into the pot; add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.
- Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 5.3 g, Fiber 5.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 266.1 mg, Sugar 6.2 g
ROASTED ROOT VEGETABLE SOUP (PRET-A-MANGER)
This is a fantastic winter soup, as pret say it's"been described as a vegetarian roast dinner in a bowl." As with most recipes use this as a guide and throw in any root veg you have lying around, the potatoes thicken it so make sure you keep those. If you use a sprig of fresh rosemary discard it before blitzing with the blender. With a lots of soups I like some fresy crusty bread, but with this one there is no real need, as it's nice and filling. Thanks to Pret for the recipe Will serve 4 as a starter, 2-3 as a main meal
Provided by Masterful Matt
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to gas mark 7/220ºC/425ºF.
- Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
- Roast for about 15-20 minutes until brown.
- In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
- Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
- Remove the bay leaves and blend until smooth.
- Stir in the roasted root vegetables and season with the salt and pepper.
- Serve and enjoy.
Nutrition Facts : Calories 358.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 170.6, Carbohydrate 56.3, Fiber 10.1, Sugar 11.8, Protein 6.7
ROOT VEGETABLE AND BEAN SOUP
Make and share this Root Vegetable and Bean Soup recipe from Food.com.
Provided by cookiecutter _
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
- Spread vegetables in a single layer in the roasting pan.
- Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
- In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
- Simmer, covered, 5 minutes (or until vegetables are tender).
- Stir in thyme.
- For a thicker soup, mash vegetables and beans slightly.
Nutrition Facts : Calories 247.1, Fat 4.2, SaturatedFat 0.6, Sodium 326.8, Carbohydrate 43, Fiber 10.6, Sugar 6.1, Protein 11.5
ROOT-VEGETABLE SOUP WITH ORANGE, GINGER, AND TARRAGON
A cup of fresh orange juice is what unifies the flavors in a soup made from pureed boiled root vegetables. It's garnished with both navel and red-fleshed Cara Cara oranges.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Add onion and 3/4 teaspoon salt, and cook until onion is softened, about 6 minutes (do not let brown). Add parsnip, rutabaga, celery root, thyme, and broth. Bring to a boil, and reduce heat. Cover, and simmer until vegetables are tender, 15 to 20 minutes.
- Discard thyme. Puree soup in batches in a blender until smooth (fill blender only halfway), and transfer to a clean pot.
- Finely grate enough peel of 1 orange to yield 1/2 teaspoon zest. Working over a bowl, cut segments of orange free of membranes, and set aside. Squeeze juice from membranes into a bowl, then squeeze enough juice from remaining orange to yield 1 cup total. Just before serving, reheat to warm. Stir in orange zest, juice, ginger, and water, plus more to thin to desired consistency. Season with salt, and garnish with orange segments, tarragon, and pepper.
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER
Categories Soup/Stew Vegetable Wheat/Gluten-Free Leek Root Vegetable Parsnip Turnip Winter Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Mix 6 tablespoons butter and thyme in small bowl to blend well. Season thyme butter to taste with salt and pepper.
- Melt remaining 2 tablespoons butter in heavy large pot over medium heat. Add leeks and garlic and sauté until leeks are tender but not brown, about 10 minutes. Add 10 cups broth, celery root, turnips, and parsnips; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 50 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season with salt and pepper. (Thyme butter and soup can be made 1 day ahead. Wrap butter in plastic wrap. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat, adding more broth, if desired, to thin.)
- Ladle soup into 12 bowls. Top each with small piece of thyme butter; swirl into soup and serve.
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