root vegetable soup

This root vegetable stew is a perfect vegetarian recipe for staying warm and cozy. Yukon potatoes, rutabaga, turnips, cream, and rosemary. Yum.

Creamy Root Vegetable Stew

olive oil

onion

garlic

rosemary, divided

(3/4-inch) diced peeled Yukon gold potato

(3/4-inch) diced peeled rutabaga (about 3/4 pound)

(3/4-inch) diced peeled turnip

(3/4-inch) diced peeled parsnip (I used carrots instead!)

organic vegetable broth

water

heavy whipping cream

black pepper

salt

Cheese of choice (I used sliced Swiss)

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

Preheat broiler, top with cheese, and broil until soft and melty!

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Making this now, it's almost done! I also added dill (my fave!) and a couple bay leaves, and veganized it with subbing canned coconut milk in lieu of the HWC. I omitted the cheese, but may add some nutritional yeast for some 'cheesiness.' Next time I may add some cabbage to it as well! Perfect for cold weather!

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

Indian winter soup

pearl barley

vegetable oil

brown mustard seeds

cumin seeds

green chillies, deseeded and finely chopped

bay leaf

cloves

cinnamon stick

½ tsp ground turmeric

onion,

garlic cloves, finely chopped

parsnip,

butternut squash,

sweet potato,

paprika

tsp coriander

red lentils

tomatoes, chopped

coriander,

tsp grated ginger

lemon juice

Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.

Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.

There&#39;s nothing like Fall soups to help ease the transition from summer. Root Vegetable Soup  - loaded with squash, sweet potato, turnip, celeriac, carrots, barley and onions - is the perfect segue into Fall. Nutrient-rich, low calorie and, most importantly, absolutely delicious. 

Root Vegetable Soup

sweet onion, chopped ((about 1 1/2 cups))

garlic cloves, minced ((2 tsp))

water or vegetable stock (or broth) (Note 2)

pearl barley, rinsed (Note 3 on optional soak)

thyme

dill leaves (optional)

baby spinach, roughly chopped

Optional Garnishes: Homemade croutons (Note 4), Parmesan cheese, squeeze of lemon juice, drizzle of olive oil, chopped fresh herbs.

SAUTE AROMATICS AND VEGETABLES: Heat oil or melt butter on medium heat in a large soup pot. Add onions and sauté 5 minutes until translucent. Stir in garlic for 30 seconds. Add root vegetables and stir for another 3 minutes.

SIMMER SOUP: Add broth (or water), barley, thyme, salt, pepper and dill (if using). Bring to boil, cover, then reduce heat to low/ Simmer for 30-40 minutes until vegetables and barley are soft and tender, but not mushy. Soup will thicken on standing or in fridge overnight. If too thick, add a little bit of water or broth.

FINISH AND SERVE: Stir in spinach for 1 minute to let it wilt. Taste and adjust seasonings, adding more thyme, salt, dill etc as you like. Ladle soup into bowls and serve with crusty warm bread, homemade croutons (Note 4). grated Parmesan cheese, a drizzle of olive oil or a couple drops of lemon juice,

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603388175/f2ffbepj1cccz0dvs3z8.mp4

Root Vegetable Soup with Barley - a soup or meal in a bowl. several good shortcuts without compromising taste. Delicious comfort food.

Root Vegetable Soup with Barley VIDEO

Top 3 root vegetable soup recipes from across the web

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Creamy Root Vegetable Stew

Indian winter soup

Root Vegetable Soup

Top 3 root vegetable soup recipes from across the web

The most viewed root vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Root Vegetable Stew

Indian winter soup

Root Vegetable Soup

The most viewed root vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine