Thursday, February 16, 2012

T is for: Turnip, Rutabaga & Carrot Soup

I know it doesn't sound like the sexiest of soups. But it's good. And it's comforting. And it's a great use of winter vegetables.

You can make it on the stove or you can make it in your slow cooker, but either way, you should make this soup soon.

When placing a recent CSA order, I noticed both rutabagas and turnips on the list of available vegetables. And then I noticed a soup recipe in their weekly email as a suggested use for them. I made a few adjustments and thought it turned out great, not to mention it was super easy to make.

The slightly sweet taste from the rutabagas and turnips were balanced out by everything else.

As the name of the recipe suggests, you'll need some turnips.

And some rutabagas.





Combine all of the chopped vegetables to slow cooker, along with the bay leaf, 2 cans of broth, diced tomatoes and their juices. Cook on low for 4-6 hours or until flavors are blended and vegetables are soft.

Transfer 4 cups soup to processor. Puree until almost smooth and return to slow cooker. Or, if you would like to use an immersion blender, remove half of the soup, puree half with immersion blender and return remaining half to slow cooker. (Basically, you want some vegetable chunks remaining, but you also want some of it pureed to add to the liquid part of the soup). Add remaining 2 cans broth and cook on low for another 30 minutes, or until ready to serve. 


Season with salt and pepper. Ladle soup into bowls and serve. Serves 6. (This also reheats well the next day and can also be frozen up to 3 months).

Turnip, Rutabaga & Carrot Soup

by Jaymee Sire
Keywords: slow-cooker soup/stew entree gluten-free vegetarian vegan rutabaga turnip carrot leeks

Ingredients
  • 2-3 cups 1/2 inch pieces peeled rutabagas
  • 2-3 cups 1/2 inch pieces peeled turnips
  • 2 cups sliced carrots
  • 1 1/2 cups chopped leeks, white and pale green parts only
  • 1/2 cup chopped celery
  • 1 cup sliced mushrooms (optional)
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 28 ounce can diced tomatoes in juice
  • 4 14 1/2 ounce cans vegetable broth or low salt chicken broth
Instructions

  1. Combine all of the chopped vegetables to slow cooker, along with the bay leaf, 2 cans of broth and diced tomatoes and their juices. Cook on low for 4-6 hours or until flavors are blended and vegetables are soft.
  2. Transfer 4 cups soup to processor. Puree until almost smooth and return to slow cooker. Or, if you would like to use an immersion blender, remove half of the soup, puree half with immersion blender and return remaining half to slow cooker.
  3. Add remaining 2 cans broth and cook on low for another 30 minutes, or until ready to serve.
  4. Remove bay leaf. Season with salt and pepper. Ladle soup into bowls and serve.
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5 comments:

  1. Sounds interesting we eat alot of veggie soup, progresso mosttly. To much canned soup! Need something new will give it a go soon, thanks!

    ReplyDelete
    Replies
    1. Michael...you should definitely try fresh veggies! It's so easy...you can do this on the stove and it would be ready in 45 minutes.

      Delete
  2. Jaymee,

    Finding your recipe tweets when I go surfing for baseball news has added a whole new level of fun, as I love cooking too. Thanks so much and please don't stop! These are inventive, and usually look easy enough to try.

    Sorry I'm too lazy to set up a profile, but wanted to let you know you are appreciated. Thanks!!!!!

    ReplyDelete
    Replies
    1. Thank you so much for the note! That makes me happy to hear that!

      Delete
  3. I am not a big fan of root vegetables but even I have to admit, this looks awfully good.

    ReplyDelete

I would LOVE to hear what you think. I read every comment and get a little giddy when I see someone has left one on the blog. Thanks for stopping by!

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