#root vegetable soup

[askwhatsforlunch]

Autumn Root Vegetable and Butternut Squash Soup (Vegan)

Today, we’re finally getting our new oven! I haven’t been able to bake for about a couple of months, and I’ve missed it a lot! This is one of the reasons I haven’t posted a lot of recipes last month. That said, I did cook, obviously; the stovetop was fine. And although I like to roast my vegetables to make a heart-warming soup when night falls early and evening are chilly, this slowly stewed Autumn Root Vegetable and Butternut Squash Soup is very good and comforting, too!

Ingredients (serves 4):

1 1/2 tablespoon olive oil

3 large carrots

1 parsnip

1 small onion, peeled

1/2 butternut squash  

1 teaspoon dried rosemary

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 cup freshly pressed apple juice

2 cups boiling water

Heat olive oil in a large pot over medium-high heat.

Peel carrots and parsnip, and cut into thick slices and chunks. Add to the pot, and sauté, a couple of minutes. Chop onion, and stir into the pot. Cook, 1 minute.

Peel, seed and cub butternut squash, and stir into the pot as well, along with dried roasemary, coarse sea, salt and black pepper. Cook, a few minutes, until starting to brown. Then, deglaze with apple juice, and stir in boiling water. Bring to the boil.

Once boiling, reduce heat to medium, cover with the lid, and simmer, 25 minutes, until vegetables are cooked and softened.

Using a hand-held blender, process until smooth.

Serve Autumn Root Vegetable and Butternut Squash Soup hot.

[bylacey]

Butternut squash, sweet potatoes, carrots, and a green apple are roasted and pureed into a hearty soup that will keep you warm on cold winter days.

[girlsonetreehill]

Root vegetable soup

[unapologeticromantic]

Root vegetable soup

[sharingmyshare]

Potato-Celeriac Soup with Collards

I love soup. Especially thick, comforting ones. Root vegetables may not be as exciting to some people as a garden full of greens or tomatoes that summer brings, but they provide a wonderful, endless base for satisfying winter soups. Adjust the proportions of the vegetables, try new and unusual flavor combinations, or stick to classic combos and relish the simplicity of the meal. 

For this soup, I took basically all of the root vegetables I had from our last CSA pickup, combined them together, and seasoned minimally to allow the earthiness of the celeriac to shine. Collards add a little color and extra nutritional content. This recipe makes a LOT, so get out your storage containers and freeze half for a day you don't feel like cooking.

Potato-Celeriac Soup with Collards

serves 8

Ingredients:

2 tbsp. olive oil

1 lb onions, chopped

1/2 lb carrots, diced

4-5 cloves garlic, minced

1 1/2 lbs celeriac, peeled and cubed

2 lbs potatoes, peeled and cubed

2 tsp thyme

1 tsp salt

10 cups vegetable stock

6 oz collard greens, de-stemmed and cut into thin ribbons

Instructions:

In a large stock pot, heat the oil over medium-high heat. Cook the onions and carrots together, stirring constantly, for about 6 minutes, or until the onions are translucent. Add the garlic and sauté for an additional 2 minutes.

Pour 10 cups of stock or water into the pot, followed by the celeriac, potatoes, thyme, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes, or until all of the vegetables are soft.

Purée using an immersion blender, or blend in batches in a regular blender. Season with salt and pepper to taste. 

With the puréed soup back in the pot over low heat, stir in the collard greens and simmer for 5-10 minutes or more, until the greens soften. (The cooking time will depend on whether the collards were raw or blanched to begin with.)

Bon appétit!

--l.e.d.g.

[askwhatsforlunch]

Root Vegetable Soup

After the Turkey Day feast (we're still eating leftovers!), this Root Vegetable Soup is the perfect combination of hearty meets light meets veggie. Enjoy!

Ingredients (serves 6):

3 tablespoons olive oil

1 onion, chopped

9 Jerusalem artichokes, peeled and roughly diced

4 medium potatoes, peeled and roughly diced

2 sweet potatoes,  peeled and roughly diced

2 bay leaves

1 1/2 teaspoon dried oregano

2 cups organic vegetable broth

2 cups boiling water

In a Dutch oven, heat olive oil over medium-high heat. Add onion and sauté, 6 minutes or until tender. Add Jerusalem artichokes, potatoes and sweet potatoes, sauté 6 minutes until golden. Add bay leaves and oregano and cover with vegetable broth and boiling water, stirring to combine. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes, or until vegetables are cooked through. Serve hot.