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 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
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
GINGERED WINTER SQUASH AND ROOT VEGETABLE SOUP
Awesome soup, the spices really make it. From Cooking Light January 1997. I make a batch of it every fall and freeze the leftovers. Any left over parsnips (I always buy a bag and use just one for this soup) are great sauteed in bit of olive oil as a side vegetable for another meal. Plain soy milk is fine as a substitute for the skim milk, or it is also good without any milk.
Provided by Princess Lisa
Categories Winter
Time 50m
Yield 11 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium heat. Add onion and next 8 ingredients (onion through red pepper); sauté 2 minutes. Reduce heat to low; cover and cook 5 minutes or until onion is tender. Add squash, sweet potato, parsnip, and broth. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.
- Place one-third of vegetable mixture in a blender or food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return puréed mixture to pan; stir in milk. Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.
Nutrition Facts : Calories 128.7, Fat 3.6, SaturatedFat 0.7, Cholesterol 0.5, Sodium 182.7, Carbohydrate 21.3, Fiber 3.2, Sugar 4.2, Protein 5.3
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