Root Vegetable Soup With Baby Shells Recipes

ROOT VEGETABLE SOUP RECIPE

Steps:

• In a large pot over medium-high heat, melt the butter. Add the chopped onion, carrots, parsnips, and celery. Stir to coat evenly. Saute for about 10 minutes stirring occasionally, until they start to soften.
• Add the russet potato, sweet potato, sage, ginger, salt, and pepper. Saute for about 1 minute or until the sage becomes fragrant.
• Stir in the vegetable stock, bring to a boil. Reduce the heat to a simmer. Cover, and cook until the vegetables are tender and cook through about 15 minutes.
• Remove from the heat. Discard the sage. Puree the soup with an immersion blender or puree in batches in a blender until smooth and creamy.
• Stir in the heavy cream. Taste and add more salt and pepper if needed.
• Garnish with chopped chives and a little extra cream, if desired.

ROOT VEGETABLE SOUP WITH BABY SHELLS

Steps:

• In large pot, combine chicken bones, vegetable scraps and Parmesan rind. Pour in 8 cups (2 L) cold water; bring to boil over medium heat. Skim off any foam or impurities that float to the top as needed. Reduce heat to medium-low; simmer gently for 2 1/2 hours to 3 hours or until broth is flavourful. Strain through fine-meshed sieve into large pot; set aside.
• Mince 2 garlic cloves; set aside. Heat reserved bacon fat in large saucepan set over medium heat; cook onion and minced garlic for 3 to 5 minutes or until slightly softened. Stir in broth, parsnip, carrot, potato, sweet potato, beans, tomatoes, salt, pepper and chili flakes; bring to boil. Reduce heat to medium-low; cook for 25 to 30 minutes or until vegetables are just tender.
• Stir in pasta; cook for 6 minutes. Stir in kale and lemon juice; cook for 2 to 3 minutes or until pasta is tender and kale is wilted. Garnish with Parmesan. Rub toasted bread with garlic clove; serve bread with soup.

WINTER ROOT VEGETABLE SOUP

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.