Recipe 352 - Root Vegetable Soup

At the farm this week we picked up turnips and rutebegas. I am not really familiar with these vegetables, but found this soup that looked tasty.

I pretty much followed the recipe, I did use onions instead of leeks (I had no leeks) and I totally forgot to add the celery. I am also using a new bouillon liquid because I can't find the better the bouillon vegetarian these days :(

This was a tasty soup!!!! We served it with a few sprigs of parsley. The root vegetables are hearty and flavorful. I used my immersion blender to puree it all. We had it with fresh rolls and it was a perfect meal!!!

Hearty Rutabaga, Turnip, and Carrot Soup
from http://www.epicurious.com/recipes/food/views/Hearty-Rutabaga-Turnip-and-Carrot-Soup-4637

• 1 Tbs olive oil
• 1 1/2 cups onion
• 1 garlic clove, minced
• 10.75 ounces 1/2-inch pieces peeled turnips
• 10.4 ounces 1/2-inch pieces peeled rutabagas
• 11.6 ounces 1/2-inch pieces yukon gold potatoes
• 8.9 ounces sliced carrots
• 1 28-ounce can diced tomatoes in juice
• 58 ounces water
• 2 bouillon cubes

1. Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and half the broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

2. Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

Servings: 6