Winter Root Vegetable Soup

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

INGRIDIENT

3 parsnips, peeled and cut into 1/2-inch pieces

3 carrots, peeled and cut into 1/2-inch pieces

1 celery root, peeled and cut into 1/2-inch pieces

2 turnips, quartered

1 sweet potato, peeled and cut into 1/2-inch pieces

1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces

¼ cup olive oil

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 tablespoons butter

1 stalk celery, diced

½ sweet onion, diced

1 quart vegetable broth

½ cup half-and-half cream

salt and ground black pepper to taste

DIRECTION

Step: 1

Preheat an oven to 425 degrees F (220 degrees C).

Step: 2

Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.

Step: 3

Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.

Step: 4

Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

NUTRITION FACT

Per Serving: 324 calories; protein 5.2g; carbohydrates 40.7g; fat 18g; cholesterol 22.7mg; sodium 1786.4mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.

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