CREAM OF WINTER ROOT VEGETABLE SOUP
Yield apx. 5-6
Number Of Ingredients 18
Steps:
- Bring chicken stock to a boil in medium-sized soup pot.
- Cut small 4"-5" square of finely woven cheese cloth. Make the herb packet by placing the bay leaf, basil, fennel, marjoram, and parsley in the center of the cheese cloth. Gather up ends of cheesecloth, tie tightly with kitchen string, and add to the chicken stock along with the garlic, rutabaga, carrots, parsnip, and celery. Bring to a boil then reduce heat to medium low and cook vegetables for 15 minutes.
- Add leek and cook 10 minutes then add potatoes and cook vegetables 15 minutes or until vegetables are soft.Remove from heat and discard the herb packet.
- Purée mixture until smooth using an immersion blender or food processor.
- Melt the butter in separate medium-sized soup pot over medium-low heat. Stir in the flour to make a roux, stirring constantly to blend the two ingredients and to prevent scorching. Gradually whisk in the milk until mixture is smooth. Increase heat to medium and continue to whisk milk mixture until it is thickened to desired consistency then add the puréed vegetable mixture. Stir mixture until heated then add the cheese, stirring until cheese is melted and blended into soup.
- Add salt and pepper, to taste.
- Ladle into soup bowls and garnish with croutons, a sprinkle of parsley, and a drizzle of a good quality finishing olive oil, if desired. Enjoy!
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 HARVEST VEGETABLE SOUP
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
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
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, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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
WINTER VEGETABLE SOUP
I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers. When there's a chill in the air, a steaming bowl of this savory soup is welcome. -Mavis Diment, Marcus, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.
Nutrition Facts : Calories 168 calories, Fat 8g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
HEARTY WINTER-VEGETABLE SOUP
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
- Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
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
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
WINTER VEGETABLE SOUP
With the liberal use of root vegetables, this Australian soup shows its British origins. In preparing the soup, feel free to make substitutions in the vegetables, for example using sweet potatoes instead of white one. Just remember to keep the approximate volume the same. January 2007: I have finally made this soup and added both indgredients and directions to improve the final dish. Changes made since the first two reviews are noted.
Provided by justcallmetoni
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Add all of the vegetables, stock, water and bay leaves to a large pot and bring to the boil.
- Reduce the heat and simmer until the vegetables are quite soft.
- Allow the vegetables to cool a little then puree in a food processor in batches until smooth. (Added January 2007: Include 2 cups of the cooking liquid reserving the rest to adjust the thickness later.).
- Return to the heat and stir in the pepper and soy sauce or salt.
- If using, stir in the yogurt taking care to not let the soup boil. (Added January 2007: If the soup is too thick for your taste, stir in a bit of the reserved cooking liquid.).
- Serve sprinkled with chopped chives.
Nutrition Facts : Calories 102.9, Fat 0.2, SaturatedFat 0.1, Sodium 39.6, Carbohydrate 24.1, Fiber 4, Sugar 4.5, Protein 2.6
SLOW COOKER ROOT VEGGIE WINTER SOUP
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
Time 5h30m
Yield 6
Number Of Ingredients 13
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, Carbohydrate 30.5 g, Cholesterol 0.8 mg, Fat 0.7 g, Fiber 7.6 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 196.7 mg, Sugar 12.8 g
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