Root Vegetable Soup
Root Vegetable Soup
When the air is chilly I am always in the mood for a nice hot bowl of homemade soup. This soup came about as I rummaged through the veggie bin. I had a number of root vegetables so I decided to make them the focal point. I happened to have homemade turkey stock, but you could easily swap it out for chicken stock or vegetable stock as well. So here it it- the recipe that was created based on what I happened to have on hand. The end result was really good.
Root Vegetable Soup
3 T. oil
1 onion, chopped
2 large carrots, peeled and sliced
2 small parsnips, peeled and sliced
6 c. stock, I used turkey
2 c. peeled and diced turnips, about 2 medium
2 c. diced potatoes, about 2 medium
1 pint home canned tomatoes, or a (14 oz.) can of diced tomatoes, un-drained
1 medium sweet potato, diced
1/4 c. chopped parsley
2 T. apple cider vinegar
1 T. hot sauce, or to taste
salt and pepper to taste
In soup pot heat the oil and cook the onion until light golden. Add the carrots and parsnips and cook until they are light golden, too. Add the stock, turnips, potatoes and tomatoes and bring to a boil. reduce heat and simmer, covered, until veggies are tender, about 20-30 minutes. Add sweet potatoes and remaining ingredients and cook until sweet potatoes are tender, about 10-15 minutes. Adjust seasonings and serve. Serves 6-8.
Root Vegetable Soup
Root Vegetable Soup
When the air is chilly I am always in the mood for a nice hot bowl of homemade soup. This soup came about as I rummaged through the veggie bin. I had a number of root vegetables so decided to make them the focal point. I happened to have homemade beef stock, but you could easily swap it out for chicken stock or vegetable stock as well. There is a part of me that wants to call it root vegetables soup- but that sounds funny. So here it it- the recipe that was created based on what I happened to have on hand. The end result was really good.
Root Vegetable Soup
3 T. oil
1 onion, chopped
2 large carrots, peeled and sliced
2 small parsnips, peeled and sliced
6 c. stock, I used beef
2 c. peeled and diced turnips, about 2 medium
2 c. diced potatoes, about 2 medium
2 c. diced tomatoes, or a (14 oz.) can of diced tomatoes, un-drained
1 medium sweet potato, diced
1/4 c. chopped parsley
2 T. apple cider vinegar
1 T. hot sauce, or to taste
salt and pepper to taste
In soup pot heat the oil and cook the onion until light golden. Add the carrots and parsnips and cook until they are light golden, too. Add the stock, turnips, potatoes and tomatoes and bring to a boil. reduce heat and simmer, covered, until veggies are tender, about 20-30 minutes. Add sweet potatoes and remaining ingredients and cook until sweet potatoes are tender, about 10-15 minutes. Adjust seasonings and serve. Serves 6-8.
