SAVORY ROOT VEGETABLE SOUP
Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul. -Zan Brock, Jasper, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender., Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes., Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon.
Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 855mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
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
SAVORY ROASTED ROOT VEGETABLES
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
Provided by mgoblue1
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
- Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g
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