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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
  • Total Time
    Prep: 40 min. Cook: 40 min.
  • Makes
    8 servings (2 quarts)

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 sour cream
  • 1 cup 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.
Editor's Note
Look for herbes de Provence in the spice aisle.
Nutrition Facts
1 cup: 255 calories, 14g fat (8g saturated fat), 43mg cholesterol, 855mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 9g protein.

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Reviews

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Average Rating:
  • Sandra
    Sep 4, 2020

    In Minnesota, we go crazy for Fall. The minute the temps cool off, we bring out the orange decorations, drink pumpkin coffee and crave autumn recipes. Root Soup came to my mind immediately. I cant stop eating this soup. I doubled it and used sweet potato instead of frozen hash brown. Perfect substitution. I was surprised I had Herb de Provence on hand. This is the best of this recipe-The bouquet is amazing so don’t skip it. You can make homemade if you don’t have it. Love the addition of bacon and did not use cheese-it didn’t need it. can’t wait to share it!