Nourishing Winter Root Vegetable Soup
This Nourishing Winter Root Vegetable Soup is the perfect comforting dish for chilly evenings. Packed with a medley of hearty root vegetables such as turnips, rutabagas, and carrots, this vibrant soup is not only delicious but also brimming with essential nutrients. The addition of white kidney beans brings a creamy texture and a protein boost, making it a well-rounded meal. Serve it warm alongside crusty bread for dunking and a vibrant mixed green salad for a complete dining experience. Whether you're looking for a simple weeknight dinner or a nourishing option for entertaining, this soup is sure to please everyone at the table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Olive Oil
1 tablespoon (none)
Chopped Leeks
1 1/2 cups (white and pale green parts only)
Chopped Celery
1/2 cup (none)
Garlic Clove
1 (minced)
Peeled Turnips
2 cups (cut into 1/2-inch pieces)
Peeled Rutabagas
2 cups (cut into 1/2-inch pieces)
Peeled Russet Potatoes
2 cups (cut into 1/2-inch pieces)
Carrots
2 cups (sliced)
Diced Tomatoes
1 (28 ounce) can (with juice)
Vegetable Broth
4 (14 1/2 ounce) cans (or low sodium chicken broth)
White Kidney Beans
1 (15 ounce) can (undrained, added in the last 5 minutes)
Instructions
1
In a large heavy pot, heat the olive oil over medium-low heat.
2
Add the chopped leeks, celery, and minced garlic. Sauté until the vegetables begin to soften, about 5-7 minutes.
3
Stir in the turnips, rutabagas, russet potatoes, and sliced carrots, along with the diced tomatoes and their juice.
4
Pour in two cans of vegetable broth and bring the mixture to a boil.
5
Once boiling, reduce the heat, cover the pot, and let the soup simmer for about 45 minutes, or until the vegetables are very tender.
6
After simmering, carefully transfer about 4 cups of the soup to a food processor and puree until almost smooth.
7
Return the pureed soup back to the pot and add the remaining two cans of broth.
8
Bring the soup to a gentle simmer. Season with salt and pepper to taste.
9
In the last 5 minutes of cooking, stir in the undrained can of white kidney beans for added creaminess and protein.
10
Ladle the hot soup into bowls and serve immediately, garnished as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Nourishing Winter Root Vegetable Soup?
It is a comforting and vibrant soup packed with hearty root vegetables like turnips, rutabagas, and carrots, perfect for chilly winter evenings.
What are the primary vegetables used in this recipe?
The main vegetables include leeks, celery, turnips, rutabagas, russet potatoes, and carrots.
Is this soup a good source of protein?
Yes, the addition of white kidney beans provides a protein boost and adds to the creamy texture.
How many ingredients are required for this recipe?
The recipe requires 11 ingredients in total.
What is the first step in preparing the soup?
The first step is to heat one tablespoon of olive oil in a large heavy pot over medium-low heat.
How should the leeks be prepared?
You should use 1 1/2 cups of chopped leeks, using only the white and pale green parts.
How long should the leeks and garlic be sautéed?
Sauté the leeks, celery, and garlic for about 5 to 7 minutes until they begin to soften.
What size should the root vegetables be cut into?
The turnips, rutabagas, and russet potatoes should be cut into 1/2-inch pieces.
How much broth is needed for the recipe?
The recipe calls for four 14.5-ounce cans of vegetable broth or low-sodium chicken broth.
Do I need to drain the canned diced tomatoes?
No, use one 28-ounce can of diced tomatoes along with their juice.
How long does the soup need to simmer?
The soup should simmer for approximately 45 minutes or until the vegetables are very tender.
How do I achieve a creamy texture for this soup?
The creamy texture is achieved by pureeing about 4 cups of the cooked soup in a food processor and adding it back to the pot.
When is the second batch of broth added?
The remaining two cans of broth are added after the pureed portion of the soup is returned to the pot.
When should the white kidney beans be added?
Stir in the white kidney beans during the last 5 minutes of cooking.
Should the white kidney beans be drained before adding?
No, the beans should be added undrained for additional creaminess.
How should the soup be seasoned?
Season the soup with salt and pepper to taste once it has been brought back to a gentle simmer.
What are the recommended serving suggestions?
Serve the soup warm with crusty bread for dunking and a vibrant mixed green salad.
Can I use chicken broth instead of vegetable broth?
Yes, low-sodium chicken broth is a suitable alternative to vegetable broth.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for weeknight dinners.
What type of potatoes are best for this soup?
The recipe specifically calls for peeled russet potatoes.
How many cups of turnips and rutabagas are needed?
The recipe requires 2 cups of peeled turnips and 2 cups of peeled rutabagas.
What is the preparation for the garlic?
One garlic clove should be minced before being added to the pot.
Is this soup healthy?
Yes, it is brimming with essential nutrients from a medley of vegetables and is tagged as healthy.
Can this soup be served for guests?
Yes, it is described as a nourishing option for entertaining.
What are the common tags for this recipe?
The tags include soup, vegetable, root vegetables, healthy, comfort food, easy recipe, and winter.
What kind of oil is used for sautéing?
The recipe uses 1 tablespoon of olive oil.
How much celery is used?
The recipe uses 1/2 cup of chopped celery.
How much carrot is required?
You will need 2 cups of sliced carrots.
How do I finish the soup before serving?
Ladle the hot soup into bowls and garnish as desired before serving immediately.
What is the total amount of white kidney beans?
The recipe uses one 15-ounce can of white kidney beans.