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White Root Vegetable Soup with Thyme Butter

White Root Vegetable Soup with Thyme Butter


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Ingredients

  • 8 tablespoons (1 stick) butter, room temperature
  • 3 tablespoons minced fresh thyme
  • 6 medium leeks (white and pale green parts only), sliced
  • 10 cups (or more) canned low-salt chicken broth
  • 1 1/2 pounds turnips, peeled, each cut into 8 wedges
  • 1 pound parsnips, peeled, cut into 3/4-inch pieces

Recipe Preparation

  • 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. DO AHEAD 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.

Recipe by Jeanne Thiel KelleyReviews Section

Vegetable Mash

Today&rsquos recipe for Vegetable Mash is a creamy comforting alternative to mashed potatoes. It&rsquos made using root vegetables, garlic and butter pureed until it has a creamy silky texture.

This post contains affiliate links.

One of my goals here on Healthy Seasonal Recipes is to bring you inspiration for what to do with some of the underappreciated and underused root vegetables such as rutabaga, turnips, parsnips and celery root.

Besides roasting root vegetables, one of my favorite ways to prepare them is to mash them, or rather puree them. That is what I did here today, and the results are so good!


Root vegetable stew with celeriac dumplings (pictured above)

Be sure to peel the celeriac thickly to get rid of any green tinges around the edges, and to remove any stubborn dirt.

Prep 20 min
Cook 2 hr
Serves 6-8

For the stew
Olive oil
6 small red onions, peeled and quartered
1 head garlic, cloves peeled and left whole
3 carrots
2 parsnips
1kg (approx) celeriac
½ bottle red wine
1 litre vegetable stock
2 bay leaves
A few sprigs rosemary leaves
1 tbsp harissa
Salt
1 x 400g tin white beans (I use haricot)
Greens and mustard, to serve

For the dumplings
100g celeriac saved from the stew, grated
100g salted butter, chilled
50g crumbly cheddar
200g self-raising flour
Salt and black pepper
Leaves from a few sprigs of thyme
Egg yolk, for brushing (optional)

Heat the oven to 150C (130C fan)/300F/gas 2. Heat a heavy-based casserole over a medium-high flame and add a good glug of olive oil. Add the onions and garlic and cook for five minutes or so, until they begin to brown.

Meanwhile, peel and chop the vegetables, making sure you save a 100g piece of celeriac for the dumplings. Once the onions are browned, add the vegetables to the pan and cook for another five minutes, stirring occasionally.

Pour in the wine, stock, herbs, harissa and a good pinch of salt, cover with a lid, and put in the oven for an hour and 15 minutes.

Meanwhile, make the dumpling mixture. Grate the celeriac and butter into a bowl, crumble in the cheddar, add the flour, salt and pepper, and strip in the leaves of the thyme. Add two tablespoons of very cold water, and use your hands to bring the dumpling mixture together into a nice dough – if it looks dry, add a few drops more water. Roll the dumplings into 12 balls.

Once the stew is ready – the vegetables should be soft and yielding, the wine reduced – stir in the beans. Brush the dumplings with egg yolk, if you like, then put them on top of the stew, leaving a little room in between for them to increase in size. Put back in the oven – no lid this time – for another 25-30 minutes, until browned on top. Serve with greens and mustard.


A Trio of Delicious Soup Recipes

We are great soup lovers in this house. Homemade soups for the most part. I only ever rarely buy a ready made soup. My mother was a fabulous soup maker. I grew up with wonderful homemade soups. I am not afraid to make my own soup. It's something which I find very easy to do and we often have a bowl of homemade soup and some crusty bread for a simple and easy supper. I was recently sent a lovely vegetable box and some of the new Covent Garden Souper Booster's to try out and spent several days last week experiementing with them to see what I could come up with.

These new Souper Booster Pastes come in four delicious flavours. Mexican Chilli. Roasted Moroccan. Wild Garlic and Herb. Aromatic Thai.

First up I created a delicious Spring Vegetable Soup using the Wild Garlic and Herb paste. This paste had a very pleasant odour and nice flavour, without it being overpowering. It contains ingredients such as wild garlic, white wine vinegar, salt, parsley, thyme, rosemary, lemon juice, white pepper, and spinach extract amongst a few others and I thought it would be lovely in this vegetable broth/spring vegetable soup. It was really quick to throw together. I used grated fresh vegetables and a few frozen bits, along with some rice and we were both very pleased with the end results.

Bring the vegetable stock to the boil in a large saucepan. Add the grated vegetables and rice. Reduce to a simmer and cook for about 10 minutes, until the rice is tender. Add the frozen vegetables and the souper booster. Simmer until the vegetables are cooked through. Serve hot, ladled into heated soup bowls or cups.


Next I took advantage of some of the root vegetables included in the box and used the Moroccan Souper Booster Paste to make a Moroccan Roasted Root Vegetable Soup. Instead of stirring the souper booster into the finished soup to flavour it, I tossed the root vegetables with some of it along with some oil and roasted them in it, with most delicious results. The roasted vegetables were then combined with hot stock and then pureed. Croissant crips on top finished it off deliciously. This was a thick and hearty soup and Todd really loved it. He adores thick soups. The Moroccan Souper Booster paste ontains white wine vinegar, tomato, Ras el Hanout, roasted garlic, roasted red chili, pomegranate molasses, ginger, cumin, mint, ground coriander, lemon juice, honey, coriander leaf, apricot concentrate and cinnamon amongst a few other bits.

Note - To make the croutons, slice stale croissants into 1/4 inch slices crosswise. Lay on a baking tray and toast in a hot oven until golden brown and crisp.

Finally I used the Mexican Chili Souper Booster to make a delicious Mexican Corn Chowder. I basically just used my normal corn chowder recipe, adding half a tube of the souper booster to give it an extra flavour boost with some really delicious results. This was hearty and warming, with lovely Mexican flavours. The Mexican Chili Souper Booster contains white wine vinegar, hickory smoked red pepper, shallots, oak smoked red chilli, red pepper, honey, smoked salt, coriander, lime juice concentrate, chilli powder, smoked paprika, cumin, dried chilli flakes amongst a few other bits.


One thing which we really like to enjoy with homemade soups is delicious homemade breads and the quick bread (loaves, muffins, etc.) fits the bill perfectly in that they can be thrown together very quickly and with little effort. One of our favourites is this gorgeous Custard Filled Cornbread. I guarantee you will love it.

*Custard Filled Cornbread*
Makes 1 8-inch square pan
Printable Recipe

This is the most delicious and moist cornbread you will ever eat. It goes wonderfully with stews and soups, and to be perfectly honest . . . a piece of this all warm and covered with Maple Syrup is a wonderful, wonderful breakfast . . . one bite and you will be totally smitten. I kid you not.

2 large free range eggs
3 TBS sweet butter, melted
(plus extra to butter the pan)
3 TBS sugar
3/4 tsp salt
2 cups whole milk (450 ml)
1 1/2 TBS white vinegar
1 cup flour (140g)
3/4 cup yellow cornmeal (130g)
1 tsp Baking Powder
1/2 tsp baking soda
1 cup of tinned corn, well drained (about 225g)
1 cup of heavy cream (double cream) (225ml)

Pre-heat the oven to 180*C/350*F. Butter an 8 inch square pan really well with some butter, and then put the pan into the oven to get it hot while you mix up the batter.

Beat the eggs together in a mixing bowl. Beat in the butter and the sugar until well blended. Stir in the milk, salt and vinegar. Beat well.

Whisk together the flour, cornmeal, baking powder, and baking soda. Mix well. Pour this mixture all at once onto the wet mixture. Mix together just until the batter is uniformly moist, fairly smooth with no lumps. Stir in the corn kernels. Pour into the hot dish. Immediately pour the cream right into the middle of the dish. Don't stir it at all. Just pour it in and let it sit.

Bake in the heated oven for 50 minutes, until lightly browned. Remove from the oven and cool for about 15 minutes before cutting into squares to serve. Serve warm.

To find out more about these new and delicious Covent Garden Souper Boosters, or to purchase them, check out the Covent Garden page. I found them to be quite flavourful and easy to use. I would probably buy these.

Many thanks to Covent Garden for sending them to me. Although I was provided with the vegetables and boosters for free, any opinions and thoughts on them are my own and I was not required to write a positive review.


Recipe Summary

  • 3 parsnips, peeled and cut into 1/2-inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 celery root, peeled and cut into 1/2-inch pieces
  • 2 turnips, quartered
  • 1 sweet potato, peeled and cut into 1/2-inch pieces
  • 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons butter
  • 1 stalk celery, diced
  • ½ sweet onion, diced
  • 1 quart vegetable broth
  • ½ cup half-and-half cream
  • salt and ground black pepper to taste

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.


Root Vegetable Soup Recipe

Stay warm with this hearty soup. This is a handy recipe as the days are getting colder, plus you can use any combo of root veggies included in your next CSA share.

INGREDIENTS

6 tablespoons unsalted butter

1 large onion or 2 leeks (white and light green part only), chopped

2 to 3 celery stalks, diced

3 garlic cloves, finely chopped

3 rosemary or thyme branches

3 ½ pounds mixed root vegetables (carrot, parsnip, turnip, sweet or regular potato, whatever root veggies you have!), peeled and cut into 1-inch chunks

2 teaspoons fine sea salt, more as needed

½ teaspoon black pepper, more as needed

Juice of 1/2 lemon, more for serving

Crushed Aleppo, Urfa or other chile flakes, optional

Grated Parmesan or pecorino, optional

PREPARATION

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.


Vegetable Soup

Every sip of warm mixed vegetable soup is divine, it is simple, yet flavorful, and it is quite easy to make. Even better is the fact that you can always tailor the recipe to suit your own taste at any time by making use of any vegetable of your choice.

The mixed vegetable soup recipe is a wonderful way of making use of leftover vegetables. But that doesn’t mean you can’t use fresh vegetables either. Canned or frozen vegetables? These work too!

A bowl of vegetable soup is a nice thing to have during the cold winter season. No wonder it is very common from December to February!Pack some Vegetable Soup in a water bottle from Vaya and have on the go!

Health Benefits

  1. Garlic, from the onion family, contains potent medicinal properties. It is very rich in vitamin C, B6, and manganese. Garlic can combat sickness including the common cold. It also detoxifies the body and reduces blood pressure
  2. Carrot is a root vegetable, usually orange in color but it can also come in other colors. Carrots are good sources of beta-carotene, fiber, vitamin k, potassium and antioxidants. It helps in weight loss.
  3. The black pepper is a flowering vine which is cultivated for its fruit it is usually dried and it is used as spice and seasoning. It contains vitamin k, iron, fiber and manganese.
  4. Mixed vegetable soup is rich in minerals, vitamins and fiber. Down with the cold? Pack some healthy soup to have on the go and give your body much-needed nourishment.



How To Make Vegetable Soup

  1. Heat the oil or butter in a pot. Add the onions, garlic, and carrots. Cook and stir for 4 minutes till the onions are soft.
  2. Add remaining vegetables and cook for 2 minutes.
  3. Add salt, pepper, thyme and garlic powder.
  4. Add the bay leaves and vegetable broth then stir. Bring to a boil then reduce heat and let it simmer for 10 minutes.
  5. Adjust the seasoning to suit your taste.
  6. Remove the bay leaf and serve your mixed vegetable soup.
  7. Serve in steel tumbler

Just pack it up in thermos flask and you&rsquoll be able to take a little taste of home with you everywhere.


Ingredients

1 small celery root, peeled – whole

1 russet potato – with peel, whole

1 turnip, without peel, whole

2 parsnips – with peel, whole

3 carrots, with peel, whole

handful of parsley (leaves and stem)

3 pounds chicken necks, wings or legs

40-60 turns of the pepper mill

3 teaspoons butter or olive oil

grated pecorino romano to serve, optional

good extra virgin olive oil for drizzling – not optional


Roasted Root Vegetable Bisque

I feel like after Friday’s super decadent chocolate kahlua pie business, you might be in the mood for something just a taaaaaaaad healthier today. I love making light veggie soups like this when I am feeling under the weather or stressed. As much as I love creaming butter and sugar, chopping vegetables is almost like therapy for me. A lot of the time I listen to classical music on Pandora while I chop, a habit I picked up in culinary school when one of my chef instructors would blast it while we worked. It annoyed me at the time but now I just love it. It’s so soothing…just like this vegetable soup.

I know we all love roasting root vegetables in the fall — it’s just so cozy, right? This soup is a really nice variation. It’s creamy from the added coconut milk, has a touch of sweetness from some maple syrup, and just a touch of spice from poblano chilies and cayenne.

Oh, did I mention it’s vegan, too? Yup.

You start with a big blend of root veggies. My absolute favorites for this soup are sweet potatoes, rutabagas, parsnips and carrots. You could really use whatever you like though. I also added a poblano pepper because I am obsessed with them.

You roast the veggies until extra soft, toasty and caramelized around the edges. It’s 10:30 at night as I type this and I’m getting hungry again just thinking about them!

After roasting the veggies, the actual soup creation couldn’t be easier.

All you do is dump everything right in a blender and whirl away!

No need to stand over the stove for this one… I love it because it’s easy and fast, yet tastes like it took hours to prepare. That’s the secret of all great meals, right?

Serve with big hunks of chewy French bread for the perfect cozy fall meal! Oh, and didn’t you know? Vegetable soup means extra dessert. Perhaps a little grumpy ginger cake? It just seems like the right thing to do.

Roasted Root Vegetable Bisque

Ingredients:

1 large sweet potato, peeled and chopped into 1″ dice

1 parsnip, peeled and diced

1 rutabaga, peeled and chopped into 1″ dice

2 carrots, peeled and diced

1 poblano chili, seeded and chopped into 1″ strips

1 quart (4 cups) vegetable stock

1/4 tsp fresh minced rosemary

Preheat oven to 400 degrees.

Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.

Place both cookie sheets in the oven and roast veggies until tender — about 35 minutes. The sheet with the carrots may be done first be sure to check periodically.

When all veggies have finished roasting, remove from oven and very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. If you have a Vita-Mix, use it for this recipe!

When the soup is smooth, serve immediately or pour into a large pot and re-heat on the stove briefly. Season with additional salt to taste.


If you don’t often cook with cabbage, or make your own ham broth, this ham and cabbage soup will show you why you really should.

Comfort in a bowl, this soup is simple and flavorful, thanks to its wholesome ingredient list. In it, you’ll find that familiar mirepoix (it builds in so much flavor), along with homemade ham broth (made with ham hocks, mirepoix, bay leaves, and peppercorn), shredded ham, and cabbage. A couple bay leaves and some garlic round things out.

This nutritious soup takes only 40 minutes to come together, and you’ll want to whip up a big batch to eat it again and again.


Watch the video: Joan Nathan Makes White Root Vegetable Soup (December 2022).