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 TimePrep: 40 min. Cook: 40 min.
Makes8 servings (2 quarts)
- 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 shredded Swiss cheese
- 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 NoteLook for herbes de Provence in the spice aisle.
Nutrition Facts1 cup: 255 calories, 14g fat (8g saturated fat), 43mg cholesterol, 855mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 9g protein.
Originally published as Savory Carmelized Root Vegetable Soup in Holiday & Celebrations Cookbook 2010
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