A Root Soup Recipes

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IRISH ROOT SOUP



Irish Root Soup image

A hearty potato soup that goes great with soda bread and an Irish stout.

Provided by Erin Roberts

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

¼ cup butter
1 large yellow onion, chopped
2 leeks, white and pale-green parts only, rinsed and coarsely chopped
4 cloves garlic, smashed
1 stalk celery, cut into chunks
4 cups vegetable stock
5 potatoes, peeled and cubed
1 cup vegetable stock
1 ¼ cups sliced baby carrots
3 tablespoons chopped green onion
¾ cup heavy cream
salt and ground black pepper to taste
6 tablespoons shredded Cheddar cheese

Steps:

  • Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
  • Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
  • Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
  • Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
  • Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
  • Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
  • Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
  • Season with salt and pepper; top with Cheddar cheese to serve.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 45.8 g, Cholesterol 69.8 mg, Fat 22.2 g, Fiber 6.6 g, Protein 8.3 g, SaturatedFat 13.5 g, Sodium 544.3 mg, Sugar 7.6 g

ROOT VEGETABLE SOUP



Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories     easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

  • Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  • Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  • To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

WINTER ROOT VEGETABLE SOUP



Winter Root Vegetable Soup image

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

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

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

ROOT VEGETABLE SOUP



Root Vegetable Soup image

There's nothing better than a bowl of hot soup on a cold winters day, although, my DH will eat soup during a summers heat wave. I recently found this recipe in our local Sunday newspaper. I've yet to try it but it looks and sounds amazing. Having not made it as yet, it's difficult for me to list the exact prep and cook time, but I would say they're pretty accurate.

Provided by dojemi

Categories     < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 large Spanish onion, finely chopped
2 shallots, finely chopped
salt and pepper, to taste
2 lbs carrots, peeled and cut into 1/2-inch pieces
2 parsnips, peeled and cut into 1/2-inch pieces (about 1/2 pound total)
1 large turnip, peeled and cut into 1/2-inch pieces (about 2 pounds)
4 cups chicken stock
2 cups water
1 pinch of grated nutmeg
1 grated lemon, rind of
3 tablespoons chopped of fresh mint
4 scallions, finely chopped (white part only)

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.

A+ ROOT SOUP



A+ Root Soup image

If you love sweet potatoes and carrots, then you will adore this recipe. I can just imagine settling in on a cold night with a big, steamy bowl... sigh.

Provided by Polly Anna

Categories     Cream Soups

Time 1h

Number Of Ingredients 10

2 lb carrots- sliced
2 large sweet potatoes - about 2lbs
1 Tbsp olive oil
1 Tbsp butter
1 large onion-chopped
1 clove fresh garlic - or equivalent-optional
6 c chicken stock
1/2 c light sour cream-optional
salt and pepper to taste
justa pinch herbes de provence

Steps:

  • 1. Place sliced carrots in microwave safe container, add a splash of water, cover and microwave about 10 minutes. Or use any cooked carrots.
  • 2. The sweet potatoes can also be microwaved. Place on a plate and cover with a paper towel. Microwave until soft - they will smell great - about 8 minutes. Or use leftover baked sweet potatoes. Feel free to add left over boiled or baked white potatoes too.
  • 3. Saute onion in olive oil and butter in a large,heavy sauce pan until rich in color to develop flavor (just short of burning) add garlic near end of cooking, and pour in the six cups of chicken stock.
  • 4. Add carrots and potatoes. Let everything simmer about 10 minutes and then use your immersion blender to create a puree. If you have a conventional blender,divide into batches and return puree to the same pan.
  • 5. Salt and/or pepper to taste. Use white pepper if you are concerned about black specks in your beautiful orange soup. Let soup simmer 20 minutes or so.
  • 6. Serve plain or add a dollop of sour cream to each serving. You might want to get fancy and apply sour cream (thinned with milk) with a squirt bottle to make designs on your soup. A sprinkle of parsley or pinch of herb de provence can top it all off.

ROOT SOUP



Root Soup image

A Low GL robust root soup. I like to garnish this soup with a little parsley and serve it with a slice of dark rye bread.

Provided by kelly in TO

Categories     Yam/Sweet Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 onion, chopped
2 garlic cloves, chopped
2 teaspoons olive oil
1 carrot, peeled and chopped
1 sweet potato, peeled and chopped
1 turnip, peeled and chopped
1 parsnip, peeled and chopped
1 teaspoon ground ginger
1/2 teaspoon dried chili pepper flakes
5 cups vegetable stock

Steps:

  • Fry onion and garlic in olive oil in a large pan for a few minutes until softened.
  • Add all the root vegetables and cook for about 10 minutes until softened.
  • Add ginger and chili flakes and cover with vegetable sock.
  • Cook for 10 minutes, blend and serve.

Nutrition Facts : Calories 77.7, Fat 2.4, SaturatedFat 0.3, Sodium 50.4, Carbohydrate 13.4, Fiber 2.5, Sugar 4.5, Protein 1.4

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