WINTER ROOT VEGETABLE SOUP RECIPE RECIPES

SLOW COOKER ROOT VEGGIE WINTER SOUP RECIPE | ALLRECIPES

Slow Cooker Root Veggie Winter Soup Recipe | Allrecipes image

Delicious root vegetable soup for those chilly winter days. My daughter wants this for Christmas! Can be served alone, over rice, or with grilled baguettes.

Provided by Tamara A

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 5 hours 30 minutes

Prep Time 25 minutes

Cook Time 5 hours 5 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 (32 ounce) carton low-sodium vegetable broth (such as Imagine™)
1 (10 ounce) can low-sodium chicken broth
1?¼ cups water
1 teaspoon caraway seeds, divided
¼ teaspoon dried cilantro, or more to taste
1 teaspoon dried tarragon
¼ teaspoon coriander seeds
1?½ pounds colored carrots, peeled and sliced
1 pound parsnips, peeled and sliced
1 large rutabaga, peeled and cubed
1 large white onion, cut into large wedges
ground white pepper to taste
1 green onion, chopped

Steps:

Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.
Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.
Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.
Season with white pepper; garnish with green onion.

Nutrition Facts : Calories 133.9 calories, CarbohydrateContent 30.5 g, CholesterolContent 0.8 mg, FatContent 0.7 g, FiberContent 7.6 g, ProteinContent 3.6 g, SaturatedFatContent 0.2 g, SodiumContent 196.7 mg, SugarContent 12.8 g

WINTER HARVEST VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Winter Harvest Vegetable Soup Recipe: How to Make It image

Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. “A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!”

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 18

Ingredients

3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Additional thinly sliced green onions, optional

Steps:

In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Nutrition Facts : Calories 134 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 404mg sodium, CarbohydrateContent 27g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch

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