ROOT VEGETABLE SOUP RECIPES

ROOT VEGETABLE SOUP RECIPE - FOOD.COM

Root Vegetable Soup Recipe - Food.com image

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.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 large Spanish onion, finely chopped
2 shallots, finely chopped
salt and pepper, to taste
2 lbs carrots, peeled and cut into 1/2-inch pieces
2 parsnips, peeled and cut into 1/2-inch pieces (about 1/2 pound total)
1 large turnip, peeled and cut into 1/2-inch pieces (about 2 pounds)
4 cups chicken stock
2 cups water
1 pinch of grated nutmeg
1 grated lemon, rind of
3 tablespoons chopped of fresh mint
4 scallions, finely chopped (white part only)

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.

Nutrition Facts : Calories 181.5, FatContent 6.2, SaturatedFatContent 3, CholesterolContent 15, SodiumContent 394.1, CarbohydrateContent 26.6, FiberContent 5.7, SugarContent 12.2, ProteinContent 6.5

ROOT VEGETABLE SOUP RECIPE - NYT COOKING

Root Vegetable Soup Recipe - NYT Cooking image

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

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

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//schema.org, Calories 263, UnsaturatedFatContent 6 grams, CarbohydrateContent 30 grams, FatContent 13 grams, FiberContent 9 grams, ProteinContent 7 grams, SaturatedFatContent 6 grams, SodiumContent 581 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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