Root Vegetable And Bean Soup Recipes

ROOT VEGETABLE AND BEAN SOUP

Steps:

• In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
• Spread vegetables in a single layer in the roasting pan.
• Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
• In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
• Simmer, covered, 5 minutes (or until vegetables are tender).
• Stir in thyme.
• For a thicker soup, mash vegetables and beans slightly.

JOOLS' WHOLESOME VEG & BEAN SOUP

Steps:

• Start by prepping the base of your soup: trim and very finely slice the celery, peel and roughly chop the carrots and trim, wash and roughly chop the leeks. Peel and very finely slice the garlic, then pick and finely chop the rosemary. Finely slice the bacon.
• Drizzle 1 tablespoon of oil into a large pan on a medium heat, then add the rosemary and bacon. Fry for a few minutes, or until the bacon is just turning golden, then add the chopped celery, carrots, leeks and garlic. Cook gently for around 15 minutes, or until soft, stirring regularly.
• Add the beans (there's no need to drain them) and stock. Bring to the boil, then reduce to a simmer for 30 minutes - add a little more stock or water if you think it needs it.
• Finally, add the spinach or kale and the peas and cook for a further 3 minutes, or until the greens are cooked but still a vibrant green. Have a taste and season with sea salt and black pepper, if needed, then tuck in.

HEARTY VEGETABLE AND BEAN SOUP

Steps:

• In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
• Boil all beans, tomatoes, onions and celery.
• After 10 minutes, add other box of vegetable stock.
• Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
• Add salt to taste.

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.