Savory Root Vegetable Soup Recipe

Savory Root Vegetable Soup Recipe photo by Taste of Home

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Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul.—Zan Brock, Jasper, Alabama

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Savory Root Vegetable Soup Recipe

Prep: 40 min. Cook: 40 min.

Yield: 8 Servings

40 40 80

Ingredients

4 bacon strips
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 medium leeks (white portion only), chopped
2 cups frozen shredded hash brown potatoes
1 cup cubed peeled sweet potato
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 small turnips, peeled and chopped
3 cans (14-1/2 ounces each) chicken broth
2 tablespoons minced fresh parsley
2 teaspoons herbes de Provence
1 garlic clove, minced
1/2 teaspoon white pepper
1/2 teaspoon ground coriander
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded Swiss cheese

Directions

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. Yield: 8 servings (2 quarts).

Editor's Note: Look for herbes de Provence in the spice aisle.

Nutritional Facts 1 cup equals 255 calories, 14 g fat (8 g saturated fat), 43 mg cholesterol, 855 mg sodium, 21 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Savory Root Vegetable Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p133