Rustic Root Vegetable Soup
Hearty root vegetables with a creamy broth make this a warm cozy soup perfect for fall!
Directions
1. In a Dutch oven or a soup pot, warm olive oil over medium heat.
2. Add leeks, celery, onion, green pepper and carrots.
3. Sauté over medium heat for 5-6 minutes until veggies are tender.
4. Add garlic and sauté for 1 minute until fragrant.
5. Add the sweet potato, parsnips, turnips and hash browns. Stir together.
6. Add the chicken broth, parsley, thyme, marjoram, rosemary, fennel seeds, white pepper, coriander and salt. Bring to a boil over medium-high heat.
7. Reduce heat to medium-low and simmer covered for 20 minutes. Stirring occasionally.
8. Remove from heat and let sit for 5 minutes uncovered.
9. Temper sour cream by adding a couple tablespoons of broth into bowl.
10. Stir sour cream with the broth and then stir it into the soup.
11. Top with extra parsley, crumbled shredded cheese and
bacon if desired.
Rustic Root Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 2 leeks, chopped (white part only)
- 2 celery stalks, diced
- 1 yellow onion, diced
- 1 green pepper, diced
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 1 large sweet potato (orange or white) peeled and diced into small cubes
- 2 parsnips, peeled and diced into small cubes
- 2 small turnips, peeled and diced into small cubes
- 2 cups frozen shredded hash browns
- 6 cups chicken broth
- 1/4 cup fresh parsley chopped, plus extra for topping
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram or oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried fennel seeds
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 cup sour cream
- Crumbled bacon for topping
- Shredded cheese for topping
Instructions
- In a Dutch oven or a soup pot, warm olive oil over medium heat.
- Add leeks, celery, onion, green pepper and carrots.
- Sauté over medium heat for 5-6 minutes until veggies are tender.
- Add garlic and sauté for 1 minute until fragrant.
- Add the sweet potato, parsnips, turnips and hash browns. Stir together.
- Add the chicken broth, parsley, thyme, marjoram, rosemary, fennel seeds, white pepper, coriander and salt. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer covered for 20 minutes. Stirring occasionally.
- Remove from heat and let sit for 5 minutes uncovered.
- Temper sour cream by adding a couple tablespoons of broth into a bowl.
- Stir sour cream with the broth and then add it to the soup.
- Top with extra parsley, crumbled shredded cheese and bacon if desired.
Calories
414.00Fat (grams)
25.75Sat. Fat (grams)
6.54Carbs (grams)
42.73Fiber (grams)
5.89Net carbs
36.84Sugar (grams)
8.87Protein (grams)
6.56Sodium (milligrams)
1581.66Cholesterol (grams)
27.60