Rootvegetableandbeansoup Recipes

ROOT VEGETABLE AND BEAN SOUP

Steps:

• In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
• Spread vegetables in a single layer in the roasting pan.
• Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
• In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
• Simmer, covered, 5 minutes (or until vegetables are tender).
• Stir in thyme.
• For a thicker soup, mash vegetables and beans slightly.

ROASTED ROOT VEGETABLE SOUP

Steps:

• Preheat the oven to 200C/400F/gas mark 6.
• Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
• Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
• Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
• Return to the saucepan and heat through.
• Serve hot.

ROOT VEGETABLE SOUP

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.