WHITE BEAN SOUP WITH TOMATOES AND HERBS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using fresh herbs, make an herb packet by placing a large square of cheesecloth on a counter. Place the thyme, rosemary and half the oregano in the center, gather the ends together and tie to enclose. Remove the leaves from the remaining bunch of oregano, chop and reserve.
- Combine the beans, fresh herb packet or the dried herbs and water in a large saucepan or stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat. Lift out and discard the herb bundle.
- In a large stockpot, heat the olive oil or butter over medium heat. Saute the onions until golden, 15 to 20 minutes.
- Stir in the garlic and cook just until the aroma is released, about 5 minutes. Add the tomatoes and their liquid, salt, pepper and half of the reserved chopped oregano (if using fresh). Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid and cook 5 minutes longer.
- Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook about 40 minutes, or until the beans are very tender.
- Serve hot, garnished with the remaining chopped fresh oregano and lime wedges.
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER
Categories Soup/Stew Vegetable Wheat/Gluten-Free Leek Root Vegetable Parsnip Turnip Winter Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Mix 6 tablespoons butter and thyme in small bowl to blend well. Season thyme butter to taste with salt and pepper.
- Melt remaining 2 tablespoons butter in heavy large pot over medium heat. Add leeks and garlic and sauté until leeks are tender but not brown, about 10 minutes. Add 10 cups broth, celery root, turnips, and parsnips; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 50 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season with salt and pepper. (Thyme butter and soup can be made 1 day ahead. Wrap butter in plastic wrap. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat, adding more broth, if desired, to thin.)
- Ladle soup into 12 bowls. Top each with small piece of thyme butter; swirl into soup and serve.
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.
Provided by LOOSENUP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- 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.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- 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 Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g
BUTTERNUT SQUASH-PARSNIP SOUP WITH THYME
Categories Soup/Stew Dairy Vegetable Appetizer Christmas Thanksgiving Lunch Root Vegetable Parsnip Squash Butternut Squash Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.
- Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.
- Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.)
ANY VEGETABLE SOUP
When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Melt butter or heat oil in a large, heavy-bottomed pot over medium-high. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, herb sprigs, if using, and bay leaves; cook 1 minute more. Add root vegetables, water or stock and 1 teaspoon salt. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove, and discard herb sprigs, if using, and bay leaves. Add greens and simmer until they are tender, 5 to 10 minutes.
- Using an immersion or regular blender, purée soup until smooth. If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and red-pepper flakes or grated cheese, if desired.
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
More about "white root vegetable soup with thyme butter recipes"
WINTER ROOT VEGETABLE SOUP - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
4.9/5 (11)Total Time 45 minsCategory Lunch, SoupPublished Oct 3, 2016
HEARTY ROOT VEGETABLE SOUP - FORK IN THE KITCHEN
From forkinthekitchen.com
5/5 (10)Total Time 40 minsCategory SoupCalories 229 per serving
POTAGE RECIPE (VEGETABLE FRENCH SOUP) | THE KITCHN
From thekitchn.com
ROASTED ROOT VEGETABLE SOUP | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER | RECIPE FINDER
From recipe-finder.com
VEGAN RECIPES ON INSTAGRAM: ""GET THE COMPLETE PLANT BASED …
From instagram.com
VEGETABLE BEEF BARLEY SOUP - THE BIG MAN'S WORLD
From thebigmansworld.com
ROOT VEGETABLE SOUP - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
ROOT VEGETABLE SOUP RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER RECIPE - COOKING …
From cookingindex.com
ROOT VEGETABLE SOUP RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
WARMING ROOT VEGETABLE + TURMERIC SOUP RECIPE
From gfreefoodie.com
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER RECIPE
From recipeofhealth.com
BEST RECIPES AND MENUS ONLINE - DELISH.COM
From images.delish.com
WINTER VEGETABLE SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
BEST WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER RECIPES
From alicerecipes.com
INSANELY DELICIOUS CREAMY SOUP RECIPES YOUR FAMILY WILL LOVE
From msn.com
ROOT VEGETABLE WINTER SOUP - FEARLESS FRESH
From fearlessfresh.com
VEGAN RECIPE ON INSTAGRAM: "EXTRA CREAMY WHITE LASAGNA SOUP …
From instagram.com
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER RECIPE FOR …
From fertilitychef.com
VEGAN RECIPES ON INSTAGRAM: "OVER 100 DELICIOUS VEGAN RECIPES.
From instagram.com
WHITE ROOT VEGETABLE SOUP WITH THYME BUTTER RECIPES
From wikifoodhub.com
You'll also love