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Savory Root Vegetable Soup

 Savory Root Vegetable Soup
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
8 ServingsPrep: 40 min. Cook: 40 min.

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;

2 of 2

Savory Root Vegetable Soup (continued)

Directions (continued)

  • 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).
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.