Spiced Root Vegetable Soup Food

SPICED ROOT VEGETABLE SOUP

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.

ROOT VEGETABLE SOUP

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.

WINTER ROOT VEGETABLE SOUP

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.

SPICED ROOT VEGETABLE SOUP

Steps:

• Preheat oven to 400F.
• Dice your sweet potatoes, rutabaga and slice your carrots. Place on a baking sheet. On the same baking sheet, add your chickpeas. Try to keep them separated from the vegetables since they don't go in the food processor along with them after roasting. Drizzle with 2 teaspoons of olive oil.
• Roast for 25-30 minutes until lightly golden.
• Meanwhile, heat a skillet over medium heat. Add your onions, garlic and ginger with the remaining 1 teaspoon of oil. Cook for about 5 minutes until the onions are fragrant. Add your cumin, cinnamon and salt and cook for another 1-2 minutes.
• Transfer to a food processor, along with your roasted vegetables, fresh sage and vegetable broth.
• Blend all the ingredients together until smooth, about 1 minute. Add more vegetable broth if the soup is too thick for you. Add pepper or more salt to taste.
• Before serving, you can heat it up in a saucepan over medium heat 2-3 minutes.Top with roasted chickpeas and pepita seeds.

ROOT VEGETABLE SOUP

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.

SPICED ROOT VEGETABLE SOUP

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 minutes
• 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 crusty bread!

SPICED ROOT VEGETABLE SOUP

Steps:

• Warm the olive oil over a medium heat for a minute in a large pan. Add the onions and cook, stirring until soft (about 4 minutes).
• Add in the remaining vegetables, reduce the heat and cover your pan for another 15 minutes, stirring from time to time.
• Stir in the grated ginger and ground coriander.
• Bring to the boil then simmer for 35 minutes and when the vegetables are tender, blend.
• Ladle into soup bowls, season and garnish with a few pumpkin seeds. Serve with seeded bread.

CREAMY ROOT VEGGIE SOUP

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

CREAMY CURRIED ROOT VEGETABLE SOUP

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.

SPICED ROOT SOUP WITH CRISP SPICED ONIONS

Steps:

• Peel and halve the onions through the root, then slice thinly lengthways. Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the mustard and cumin seeds and fry until nicely browned.
• Add vegetables and curry paste and stir until well coated. Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 mins, until the vegetables are tender. Meanwhile, heat the remaining tbsp of oil in a small pan, add the onions and fry quickly until crisp and browned. Tip onto kitchen paper.
• Purée the soup in batches, then return to the pan and stir in most of the yogurt. Taste and add salt, if necessary. Reheat gently, then ladle into bowls and top each with a spoonful of yogurt, some fried onions and a scattering of roughly chopped coriander or parsley.