AUTUMN HARVEST ROOT VEGETABLE SOUP
Make and share this Autumn Harvest Root Vegetable Soup recipe from Food.com.
Provided by greenest39
Categories Clear Soup
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Chop all vegetables to one inch cubes.
- chop garlic very fine.
- In large pot, add olive oil and garlic.
- Sauté garlic until fragrant.
- Add all vegetables, and saute until slightly soft.
- Add all chicken broth.
- Add paprika and cumin.
- Cover and bring to low boil.
- Lower heat and simmer for 45 minutes.
Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.5, Sodium 100.6, Carbohydrate 13.3, Fiber 4, Sugar 6.1, Protein 3.6
AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS
A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Number Of Ingredients 13
Steps:
- Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
- Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
- For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.
Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium
ROASTED AUTUMN ROOT VEGETABLES
Roasting brings out the great flavor of root vegetables. Good anytime, but especially in the fall when good roots are available at farmer's markets.
Provided by WillMetz
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Spray a baking sheet with cooking spray.
- Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
- Spread seasoned vegetables over prepared baking dish.
- Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
- Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
- Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
- Transfer roasted vegetables to a bowl and toss with goat cheese.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 16.3 g, Cholesterol 9 mg, Fat 6.3 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 126.8 mg, Sugar 6.5 g
AUTUMN HARVEST VEGETABLE SOUP
A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!
Provided by Amy H.
Categories Vegetable Soup
Time 2h15m
Number Of Ingredients 13
Steps:
- 1. Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
- 2. Roast, covered, at 350 degrees until the veggies are completely soft and tender.
- 3. Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.
RUSTIC AUTUMN SOUP
This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple. -Denice Hageli, Elmhurst, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 13 servings (3-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives.
Nutrition Facts : Calories 134 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
AUTUMN HARVEST SOUP
I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.
Provided by Galley Wench
Categories Vegetable
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
- Pour off any excess fat.
- Add onions and garlic continuing to cook until onions are softened.
- Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
- Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
- Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
- Adjust final seasoning.
More about "autumn harvest root vegetable soup food"
AUTUMN HARVEST ROOT VEGETABLE SOUP - VINCE'S MARKET …
From vincesmarket.ca
Estimated Reading Time 2 mins
BEST AUTUMN HARVEST ROOT VEGETABLE SOUP RECIPES
From thedailymeal.com
AUTUMN VEGETABLE SOUP | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
WINTER ROOT VEGETABLE SOUP RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
AUTUMN VEGETABLE SOUP - RECIPE - FINECOOKING
From finecooking.com
AUTUMN HARVEST LENTIL SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
HARVEST VEGETABLE SOUP | NOURISHING MEALS®
From nourishingmeals.com
EASY ROOT VEGETABLE SOUP [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
AUTUMN HARVEST – THE ROOT OF ABUNDANCE | KIMCHEE AND CATNIP
From kimcheeandcatnip.wordpress.com
AUTUMN ROOT VEGETABLE SOUP - RESTAURANT BUSINESS
From restaurantbusinessonline.com
AUTUMN HARVEST ROOT VEGETABLE SOUP | VINCE'S MARKET - WITH ...
From testvm.rosewoodva.ca
DIETARY ADVICE FOR SEASONAL EATING: AUTUMN HARVEST ...
From dchealthcoach.wordpress.com
AUTUMN HARVEST ROOT VEGETABLE SOUP - ELANA HORWICH
From elanahorwich.com
EASY HARVEST SOUP | FOODTALK
From foodtalkdaily.com
AUTUMN VEGETABLE AND WHITE BEAN SOUP - LOCAL ROOTS NYC
From harvestclub.localrootsnyc.com
AUTUMN HARVEST ROOT VEGETABLE SOUP - MEAL AND A SPIEL
From mealandaspiel.com
AUTUMN HARVEST ROOT VEGETABLE SOUP - JEWISHBOSTON
From jewishboston.com
CREAMY AUTUMN HARVEST SOUP - MELISSA'S HEALTHY LIVING
From melissashealthyliving.com
35+ HARVEST-INSPIRED RECIPES SHOWCASING FALL VEGETABLES ...
From houseandhome.com
AUTUMN ROOT VEGETABLE PUREE RECIPE - FOOD NEWS
From foodnewsnews.com
AUTUMN ROOT VEGETABLE SOUP | ROOT VEGETABLE SOUP ...
From pinterest.com
FALL HARVEST VEGETABLE SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
AUTUMN TOMATO AND ROOT VEGETABLE SOUP FOOD
From wikifoodhub.com
FALL ROOT VEGETABLE SOUP RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
AUTUMN'S HEARTY VEGETABLE HARVEST | CBC NEWS
From cbc.ca
HARVEST VEGETABLE SOUP | NOURISHING MEALS®
From nourishingmeals.com
AUTUMN HARVEST ROOT VEGETABLE SOUP - MEAL AND A SPIEL
From mealandaspiel.com
AUTUMN SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
FALL HARVEST VEGETABLE SOUP • JOYOUS HEALTH
From joyoushealth.com
AUTUMN HARVEST ROOT VEGETABLE SOUP | VEGETABLE SOUP, ROOT ...
From pinterest.com
ROASTED ROOT VEGETABLE SOUP - SHE LIKES FOOD
From shelikesfood.com
AUTUMN CHICKEN WITH HARVEST VEGETABLES RECIPES
From tfrecipes.com
HARVEST ROOT VEGETABLE SOUP ARCHIVES | VINCE'S MARKET ...
From vincesmarket.ca
AUTUMN VEGETABLE SOUP RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
COZY AUTUMN WILD RICE SOUP - GIMME SOME OVEN
From gimmesomeoven.com
33 VEGETABLE PACKED FALL HARVEST RECIPES | DANI MEYER ...
From theinspiredhome.com
AUTUMN HARVEST ROOT VEGETABLE SOUP RECIPES
From tfrecipes.com
HARVEST VEGETABLE SOUP WITH PARSNIPS RECIPE | THE RUSTIC ...
From therusticfoodie.com
AUTUMN VEGETABLE HARVEST SOUP - SIMPLEFITVEGAN
From simplefitvegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love