Autumn Harvest Root Vegetable Soup Recipes

Steps:

• Chop all vegetables to one inch cubes.
• chop garlic very fine.
• In large pot, add olive oil and garlic.
• Sauté garlic until fragrant.
• Add all vegetables, and saute until slightly soft.
• Add all chicken broth.
• Add paprika and cumin.
• Cover and bring to low boil.
• Lower heat and simmer for 45 minutes.

Steps:

• In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
• Add the rest of the ingredients EXCEPT the milk.
• Boil for 25 minutes.
• Puree soup with blender, return to heat and add milk.
• DO NOT BOIL!
• Just heat through.
• Recipe may be doubled.

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.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Spray a baking sheet with cooking spray.
• Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
• Spread seasoned vegetables over prepared baking dish.
• Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
• Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
• Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
• Transfer roasted vegetables to a bowl and toss with goat cheese.

Steps:

• Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

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.

Steps:

• Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
• Pour off any excess fat.
• Add onions and garlic continuing to cook until onions are softened.
• Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
• Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
• Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
• Adjust final seasoning.

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.

Steps:

• Preheat oven to 425 degrees.
• Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
• Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper.
• Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
• Melt butter in a very large soup pot.
• Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
• Add chicken broth and bring to a boil.
• Add the roasted vegetables and simmer for 40 minutes.
• Using an immersion blender puree until smooth.
• Add the coconut milk and season with salt and pepper if desired.
• Served topped with green onions.
• ENJOY!

Steps:

• Melt butter in a big heavy saucepan and fry onion for a few minutes, then add carrots and green pepper and fry until softened.
• Add 2 cups water, the potatoes and the lentils, season with salt and pepper and simmer for about 30 minutes, until potatoes and lentils are cooked.
• Mix the flour with a little of the milk and gradually blend in the rest of the milk.
• Stir well into the soup until it thickens.
• Simmer for 5 minutes then stir in 3/4 of the cheese.
• Pour into a serving dish and sprinkle with remaining cheese.
• Garnish with croutons if using.