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Winter Root Vegetable Soup

Heart.Foods's picture
This winter root vegetable soup is a healthy and delightful home made soup that can be prepared and served in the winter before or after meals. Made with a mdeley of nutritious root vegetables and seasonal picks like rutabaga, beets, onions and carrots, the winter root vegetable soup is flavored with thyme and rosemarly and cooked in chicken broth for a fresh and lovely taste.
Ingredients
  Beets 500 Gram (1 Pound / 3 Medium)
  Olive oil 10 Milliliter (2 Teaspoon)
  Onion 1 Large, cut in 1-inch /2.5 cm chunks
  Garlic 2 Clove (10 gm), finely chopped
  Carrots 2 , cut in 1-inch /2.5 cm chunks
  Parsnips 2 , cut in 1-inch /2.5 cm chunks
  Rutabaga 250 Gram, peeled and cut in 1-inch /2.5 cm chunks (0.5 Pound / 1.5 Cups / 375 Milliliter)
  Turnips 2 Small, peeled and cut in 1-inch /2.5 cm chunks
  Homemade chicken stock/1 10-ounce/ 284 milliliter tin chicken broth plus water 1 1⁄2 Liter (6 Cup)
  Fresh rosemary sprig/0.5 teaspoon dried rosemary 1
  Fresh parsley sprigs/Small handful fresh chives 6 Large, cut in 2-inch/5 cm lengths
  Salt To Taste
  Pepper To Taste
Directions

Peel beets and cut into 1 inch/2.5 cm chunks.
Cook in boiling water for 20 minutes, or until almost tender.
Drain and reserve.
Meanwhile, heat oil in large saucepan or Dutch oven.
Add onion and garlic.
Cook on low heat for a few minutes.
Add carrots, parsnips, rutabaga and turnips.
Cook for a few minutes longer.
Add stock, rosemary, salt and pepper.
Bring to boil.
Reduce heat and simmer for 15 minutes, or until vegetables are almost tender.
Add beets and cook for about 10 minutes longer.
Taste and adjust seasonings if necessary.
Garnish each serving with a sprig of parsley or chive sticks (or chop parsley coarsely and sprinkle on top).

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Dish: 
Soup
Interest: 
Winter, Healthy
Servings: 
6

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