Creamy Rutabaga And Parsnip Soup Recipes
HEARTY RUTABAGA, TURNIP, AND CARROT SOUP
Categories Soup/Stew Vegetable Thanksgiving Low Fat Low Cal High Fiber Low/No Sugar Wheat/Gluten-Free Root Vegetable Carrot Turnip Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
- Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
ROOT VEGETABLE SOUP
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
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
CARROT & PARSNIP SOUP
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days
Provided by Liberty Mendez
Categories Lunch, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
- Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CREAMY RUTABAGA SOUP
I attended a dinner party where this smooth, nutty soup was served as an appetizer in demitasse cups. No one guessed that rutabagas were the main ingredient.-Cappy Hall Rearick, St. Simons Island, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion and celery in butter until tender. Add the rutabagas, rice, water and 2-1/2 cups broth. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until rutabagas are tender., In a blender, cover and process soup in batches until smooth. Return all to the pan. Stir in the milk, salt, pepper and remaining broth; heat through (do not boil). Garnish servings with sour cream and chives.
Nutrition Facts : Calories 169 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
HEARTY RUTABAGA, CARROT, PARSNIP AND SAUSAGE SOUP
Categories Soup/Stew Milk/Cream High Fiber Sausage Carrot Parsnip Fall Winter Healthy Rutabaga Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 11
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
- Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
CREAM OF RUTABAGA SOUP
A patient at a physiotherapy clinic I worked at used to bring in soup for us for lunch. He brought this soup in once and it was an instant hit for everyone who tried it, even those who say they hate turnip/rutabaga. We begged for the recipe and this is what we got.
Provided by momto3greatboys
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon until crisp in a large pot.
- Remove bacon from pot, crumble and set aside.
- Saute onions, celery and garlic in bacon grease for 5 minutes.
- Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
- Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
- Stir in milk.
- Heat gently to serving temperature, do not boil.
- Garnish with bacon and enjoy.
Nutrition Facts : Calories 215, Fat 9.9, SaturatedFat 3.6, Cholesterol 19.6, Sodium 536.6, Carbohydrate 24, Fiber 2.6, Sugar 9.5, Protein 8.1
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- Heat olive oil in stock pot. Add chopped onion, carrot and celery, stir over medium heat 5 minutes. Add garlic and continue stirring 1 minute. Pour 2 quarts stock into pot, add rutabaga, parsnips, bay leaves, herbs, salt and pepper and bring mixture to a simmer. Cover and simmer for 40 minutes or until vegetables are cooked soft.
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