Winter Root Vegetable Soup Recipes

WINTER ROOT VEGETABLE SOUP

Steps:

• In a large pan soup pan, saute the onion and celery in butter or olive oil. When the onions are soft, add the garlic and fresh herbs. Mix until the garlic is soft, about a minute. Then add te parmesean cheese rind and chopped root vegetables. Mix well before adding the stock.
• Once the stock is added, bring the soup to a simmer and reduce the heat. Continue cooking until the vegetables are soft. Season to taste with salt & pepper. Serve the soup with freshly grated Parmesan and a dollop of pesto.
• To make a creamy version of this soup, take an immersion blender to the mixture and add a mixture of flour and water to help thicken it. About 1 tbsp of flour to 1 tbsp of water. Add some heavy cream and serve!

WINTER ROOT VEGETABLE SOUP WITH MUSHROOMS

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.

WINTER HARVEST VEGETABLE SOUP

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.