Best 4 Hearty Rutabaga Carrot Parsnip And Sausage Soup Recipes
When the weather outside is frightful and the air is filled with the crisp scent of winter, there's nothing quite like a steaming bowl of hearty soup to warm your body and soul. This recipe for hearty rutabaga, carrot, parsnip, and sausage soup is the perfect comfort food for a cold day. With its combination of sweet and savory flavors, this soup is sure to satisfy even the most discerning palate. The sausage adds a rich, smoky flavor to the soup, while the vegetables provide a hearty and nutritious base. So gather your ingredients and get ready to enjoy a delicious and satisfying meal!
Check out the recipes below so you can choose the best recipe for yourself!
CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
HEARTY RUTABAGA, CARROT, PARSNIP AND SAUSAGE SOUP
Categories Soup/Stew Milk/Cream High Fiber Sausage Carrot Parsnip Fall Winter Healthy Rutabaga Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 11
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
- Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
CARROT-PARSNIP SOUP WITH PARSNIP CHIPS
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips - thinly-sliced parsnips fried for five minutes in olive oil - sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
- Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
- Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 12 grams
HEARTY RUTABAGA, TURNIP, AND CARROT SOUP
Categories Soup/Stew Vegetable Thanksgiving Low Fat Low Cal High Fiber Low/No Sugar Wheat/Gluten-Free Root Vegetable Carrot Turnip Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
- Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
Tips:
- Choose the right vegetables. Rutabagas, carrots, and parsnips are all root vegetables that are in season during the fall and winter. They are all relatively inexpensive and easy to find at most grocery stores.
- Cut the vegetables into evenly sized pieces. This will help them cook evenly. If the pieces are too small, they will overcook and become mushy. If they are too large, they will take too long to cook and may not be tender.
- Brown the sausage before adding it to the soup. This will help to develop its flavor and prevent it from becoming dry.
- Use a good quality broth. The broth is the base of the soup, so it is important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a bit of acidity, such as lemon juice or vinegar, to brighten the flavors.
- Serve the soup hot. This soup is best served hot, with a side of bread or crackers.
Conclusion:
This hearty rutabaga, carrot, parsnip, and sausage soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with vegetables and sausage, and it is sure to warm you up from the inside out.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love