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By  Brian Faulkner  On

Root Vegetable Soup

This is a feast from the farm in a bowl. Serve with crusty bread on a cool autumn night.

Root Vegetable Soup
This is a feast from the farm in a bowl. Serve with crusty bread on a cool autumn night.
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Ingredients
  1. 1 tbsp extra virgin olive oil
  2. 6 BCfresh shallots, diced
  3. 2 tbsp grated fresh ginger
  4. 2 BCfresh turnips, peeled and diced
  5. 2 BCfresh parsnips, peeled and diced
  6. 2 BCfresh rutabagas, peeled and diced
  7. 2 BCfresh potatoes, peeled and diced
  8. 1 fennel bulb, halved, cored and diced
  9. 1 cinnamon stick
  10. Vegetable stock
  11. Vinegar
Instructions
  1. In a large pot over medium heat, sauté shallots and ginger in oil for 5 minutes. Add parsnips, rutabagas, turnips, potatoes, fennel, and cinnamon stick. Add enough stock to cover the vegetables. Bring to a boil, cover, reduce heat, and simmer 25 minutes. Remove from heat, discard cinnamon stick and puree soup 3 seconds. Season with a few dashes of vinegar. Serve.
BCfresh Vegetables https://bcfresh.ca/

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