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very veggie soup

www.foodnetwork.com
Your Recipes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 9

Cost: $3.57 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.

Step 2

While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.

Step 3

Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.