If you are looking for a dish that is simple to prepare yet hearty and comforting, look no further. This recipe for white root vegetable soup with thyme butter is sure to be a hit. The combination of tender vegetables, savory broth, and aromatic thyme butter creates a truly special soup that is perfect for a cozy night in or as a starter for a special dinner.
Let's cook with our recipes!
WINTER ROOT VEGETABLE SOUP
I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.
Provided by LOOSENUP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g
VERY VEGGIE SOUP
Provided by Ree Drummond : Food Network
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER
Categories Soup/Stew Vegetable Wheat/Gluten-Free Leek Root Vegetable Parsnip Turnip Winter Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Mix 6 tablespoons butter and thyme in small bowl to blend well. Season thyme butter to taste with salt and pepper.
- Melt remaining 2 tablespoons butter in heavy large pot over medium heat. Add leeks and garlic and sauté until leeks are tender but not brown, about 10 minutes. Add 10 cups broth, celery root, turnips, and parsnips; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 50 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season with salt and pepper. (Thyme butter and soup can be made 1 day ahead. Wrap butter in plastic wrap. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat, adding more broth, if desired, to thin.)
- Ladle soup into 12 bowls. Top each with small piece of thyme butter; swirl into soup and serve.
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
HEARTY ROOT VEGGIE SOUP
For a simple dinner, present this flavorful and healthful soup with some warm crusty bread and a mixed green salad. I have added a can of white kidney beans (undrained) in the last 5 mins for that bit extra.
Provided by Annacia
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
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.
Nutrition Facts : Calories 157.6, Fat 2.9, SaturatedFat 0.4, Sodium 367.1, Carbohydrate 31.9, Fiber 6.3, Sugar 13.1, Protein 3.9
ANY VEGETABLE SOUP
When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Melt butter or heat oil in a large, heavy-bottomed pot over medium-high. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, herb sprigs, if using, and bay leaves; cook 1 minute more. Add root vegetables, water or stock and 1 teaspoon salt. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove, and discard herb sprigs, if using, and bay leaves. Add greens and simmer until they are tender, 5 to 10 minutes.
- Using an immersion or regular blender, purée soup until smooth. If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and red-pepper flakes or grated cheese, if desired.
CREAMY ROOT VEGGIE SOUP
On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.
Nutrition Facts : Calories 295 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 851mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 6g fiber), Protein 8g protein.
ROOT VEGETABLE AND BEAN SOUP
Make and share this Root Vegetable and Bean Soup recipe from Food.com.
Provided by cookiecutter _
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
- Spread vegetables in a single layer in the roasting pan.
- Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
- In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
- Simmer, covered, 5 minutes (or until vegetables are tender).
- Stir in thyme.
- For a thicker soup, mash vegetables and beans slightly.
Nutrition Facts : Calories 247.1, Fat 4.2, SaturatedFat 0.6, Sodium 326.8, Carbohydrate 43, Fiber 10.6, Sugar 6.1, Protein 11.5
WINTER WHITE SOUP
About once a week I like to clean out my fridge and cook up some dish with whatever is lurking in the vegetable bin. This soup is an example of a happy and delicious combination of flavors. I know it's a lot of ingredients, but it's well worth the effort. You may wish to serve this soup the next day as it improve in taste with time.
Provided by simone stevin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute.
- Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in cream, and, if needed, thin with additional chicken broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time.
Nutrition Facts : Calories 189.5 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 9.4 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 213.1 mg, Sugar 5.4 g
Tips:
- Select a variety of white root vegetables: Use a mix of turnips, parsnips, rutabagas, and celeriac for a flavorful and colorful soup.
- Roast the vegetables before adding them to the soup: Roasting intensifies their flavor and gives the soup a rich, caramelized taste.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a flavorful one. You can make your own or use a store-bought brand that you like.
- Add fresh herbs and spices: Thyme, rosemary, and sage are all great additions to this soup. You can also add a bay leaf or two. Season the soup to taste with salt and pepper.
- Serve the soup with a dollop of crème fraîche or sour cream: This adds a touch of richness and creaminess to the soup.
Conclusion:
This white root vegetable soup is a delicious and hearty meal that is perfect for a cold winter day. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a comforting and satisfying soup, give this one a try. You won't be disappointed!
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