Root Vegetable Soup

Root Vegetable Soup Recipe - Vegetarian Soup with Carrots, Onions, Cabbage, and Yogurt

Preparation time: 15 minutes | Cooking time: 1 hour 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Root vegetable soup is a hearty and nutritious dish that is perfect for the colder months. This soup is packed with a variety of root vegetables such as carrots, beets, and cabbage, making it a flavorful and satisfying meal.

History

Root vegetable soup has been a staple in many cultures for centuries. Root vegetables have long been valued for their ability to provide sustenance during the winter months when fresh produce is scarce. This soup is a great way to use up any leftover root vegetables you may have on hand.

Ingredients

1 tbsp olive or canola oil
3 carrots, trimmed, peeled, thinly sliced (1.5 cups)
2 medium white or yellow onions, peeled, chopped (2 cups)
3 cloves garlic, minced
6 beets (about 1.25 lb or 567 g), trimmed, peeled, quartered, and thinly sliced (4 cups)
1 small head cabbage, cored, quartered, very thinly sliced (about 6 cups)
10 cups water
3 tbsp tomato paste
3 tbsp brown sugar
2 tbsp rice vinegar
1 tsp caraway seeds
salt and freshly ground black pepper to taste
Low-fat yogurt or dairy-free soy sour cream for garnish (optional)

How to prepare

In a large pot, heat oil over medium heat, tilting the pan to spread it evenly.
Add carrots, onions, and garlic. Cover and cook, stirring occasionally, for 5 minutes.
Add beets and cabbage. Cover and cook for 10 minutes.
Add the remaining ingredients except yogurt. Bring to a boil.
Reduce heat and simmer for 1.5 hours.
Taste the soup for seasoning, adding salt and pepper as needed. The soup should have a nice sweet-sour tang.
Ladle the soup into bowls and garnish with yogurt or soy sour cream.

Variations

Add diced potatoes or sweet potatoes for added texture and flavor.
Stir in a can of white beans or lentils for added protein and fiber.
Top with a sprinkle of fresh herbs such as parsley or dill for a burst of freshness.

Cooking Tips & Tricks

Be sure to thinly slice the vegetables to ensure they cook evenly and quickly.

- Adjust the seasonings to your taste preferences. You can add more or less sugar, vinegar, or caraway seeds depending on your preference.

- For a creamier soup, you can blend a portion of the soup in a blender before serving.

- Garnish with fresh herbs or a dollop of sour cream for added flavor.

Serving Suggestions

Serve root vegetable soup with a side of crusty bread or a simple green salad for a complete meal. This soup pairs well with a glass of white wine or a cup of hot tea.

Cooking Techniques

Be sure to cook the vegetables until they are tender but still have a bit of bite to them. Overcooking the vegetables can result in a mushy texture.

- Simmer the soup over low heat to allow the flavors to meld together and develop a rich and complex taste.

Ingredient Substitutions

You can use olive oil or vegetable oil in place of canola oil.

- Feel free to use any combination of root vegetables you have on hand, such as parsnips, turnips, or rutabagas.

Make Ahead Tips

Root vegetable soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Garnish each bowl of root vegetable soup with a dollop of sour cream or a sprinkle of fresh herbs for a beautiful presentation. Serve the soup in colorful bowls for an extra pop of color.

Pairing Recommendations

Root vegetable soup pairs well with a variety of dishes, including roasted chicken, grilled cheese sandwiches, or a simple green salad. This soup also pairs well with a glass of white wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover root vegetable soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of root vegetable soup contains approximately 200 calories. This soup is a low-calorie option that is perfect for a light and healthy meal.

Carbohydrates

Each serving of root vegetable soup contains approximately 30 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help keep you feeling full and satisfied.

Fats

Each serving of root vegetable soup contains approximately 5 grams of fat. The fat in this soup comes primarily from the canola oil used for cooking. Fat is essential for the absorption of certain vitamins and minerals and can help keep you feeling full.

Proteins

Each serving of root vegetable soup contains approximately 4 grams of protein. Protein is important for building and repairing tissues in the body and can help keep you feeling full and satisfied.

Vitamins and minerals

Root vegetable soup is packed with vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. These nutrients are important for overall health and can help support a strong immune system.

Alergens

This recipe does not contain any common allergens such as nuts, dairy, or gluten. However, be sure to check the labels of any store-bought ingredients to ensure they are safe for your dietary needs.

Summary

Root vegetable soup is a nutritious and delicious dish that is low in calories and packed with vitamins and minerals. This soup is a great option for a light and healthy meal that will keep you feeling satisfied.

Summary

Root vegetable soup is a delicious and nutritious dish that is perfect for the colder months. Packed with a variety of root vegetables, this soup is a great way to use up any leftover produce you may have on hand. Serve this soup with a side of crusty bread or a simple green salad for a complete meal that is sure to satisfy.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a cold and dreary day, much like today, when I stumbled upon the secret to making the most delicious Root Vegetable Soup.

I had always been fond of cooking, a passion that was passed down to me from my own grandmother. She taught me the basics of cooking and inspired me to experiment with different ingredients and flavors. Over the years, I had collected a variety of recipes from friends, family, and cookbooks, but it was this particular recipe that stood out to me.

I remember walking into a small, quaint cafe in the heart of the city. The aroma of simmering vegetables and herbs filled the air, enticing me to stay and sample their offerings. I ordered a bowl of their Root Vegetable Soup and was immediately blown away by the rich, earthy flavors and hearty texture. It was unlike any soup I had ever tasted before.

After finishing my meal, I approached the owner of the cafe and complimented him on the delicious soup. He smiled warmly and invited me into the kitchen, where he revealed the secret to making this delectable dish. He showed me how to select the freshest root vegetables, including carrots, parsnips, and turnips, and how to chop them into bite-sized pieces. He explained the importance of using a good quality vegetable broth and seasoning the soup with a blend of aromatic herbs and spices.

As I listened intently, taking mental notes of each step, I could feel the excitement building within me. I couldn't wait to try making this soup in my own kitchen and share it with my family and friends.

That evening, I gathered the ingredients and set to work, following the instructions I had learned earlier in the day. The scent of sautéed onions and garlic filled the air as I added the chopped vegetables to the pot, allowing them to soften and release their natural sweetness. I poured in the vegetable broth and seasoned the soup with a pinch of thyme, rosemary, and a hint of paprika for a touch of warmth.

As the soup simmered on the stove, the flavors melding together beautifully, I eagerly ladled myself a bowl and took a hesitant sip. The taste was perfection - a harmonious blend of savory and sweet, with a hint of spice that lingered on my tongue. I couldn't believe that I had created something so delicious.

From that moment on, Root Vegetable Soup became a staple in my kitchen. I made it for my family on cold winter nights, for friends who came to visit, and even for special occasions. Each time I made it, I would think back to that fateful day in the cafe and the kind chef who had shared his recipe with me.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touch with a splash of cream for extra richness, or swapping out the vegetables for whatever I had on hand. But the essence of the soup remains the same - a comforting and nourishing dish that warms the soul and brings people together.

As I sit here now, stirring a pot of Root Vegetable Soup on the stove, I am filled with gratitude for the serendipitous encounter that led me to discover this recipe. It has brought me joy, comfort, and a sense of connection to the past, reminding me of the power of good food and the importance of sharing it with those we love. And for that, I am truly grateful.