Best 6 A Root Soup Recipes

WINTER ROOT VEGETABLE SOUP

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.

ROOT VEGETABLE SOUP

Steps:

• Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown. When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency. Garnish each bowl with the chile powder and more olive oil.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

IRISH ROOT SOUP

Steps:

• 1. Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, carrots and celery in the melted butter until tender, about 10 minutes.
• 2. Pour 5 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
• 3. Set aside 1 cup of vegetable mixture. Use immersion blender in the stockpot to puree the rest. Return saved mixture to pot.
• 4. Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes. Season with salt and pepper; top with Cheddar cheese to serve.

IRISH ROOT SOUP

Steps:

• Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
• Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
• Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
• Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
• Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
• Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
• Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
• Season with salt and pepper; top with Cheddar cheese to serve.

SAVORY ROOT VEGETABLE SOUP

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender., Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes., Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon.

A+ ROOT SOUP

Steps:

• 1. Place sliced carrots in microwave safe container, add a splash of water, cover and microwave about 10 minutes. Or use any cooked carrots.
• 2. The sweet potatoes can also be microwaved. Place on a plate and cover with a paper towel. Microwave until soft - they will smell great - about 8 minutes. Or use leftover baked sweet potatoes. Feel free to add left over boiled or baked white potatoes too.
• 3. Saute onion in olive oil and butter in a large,heavy sauce pan until rich in color to develop flavor (just short of burning) add garlic near end of cooking, and pour in the six cups of chicken stock.
• 4. Add carrots and potatoes. Let everything simmer about 10 minutes and then use your immersion blender to create a puree. If you have a conventional blender,divide into batches and return puree to the same pan.
• 5. Salt and/or pepper to taste. Use white pepper if you are concerned about black specks in your beautiful orange soup. Let soup simmer 20 minutes or so.
• 6. Serve plain or add a dollop of sour cream to each serving. You might want to get fancy and apply sour cream (thinned with milk) with a squirt bottle to make designs on your soup. A sprinkle of parsley or pinch of herb de provence can top it all off.