Table of contents:
Video: Root Vegetable Soup - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
A beautiful, dietary and lean soup made from a wide variety of root vegetables.
Ingredients
For broth:
Carrots - 1 pc.
Parsnip - 0.5 pcs.
Parsley - 1 pc.
Leeks - 0.5 pcs.
Onions - 1 pc.
Water - 2000 ml
Vegetable oil - 2 tablespoons
Salt to taste
For vegetable strips:
Potatoes - 300 g
Jerusalem artichoke - 100 g
Carrots - 1 pc.
Turnip - 1 pc.
Parsley - 1 pc.
Parsnip - 0.5 pcs.
Water - on demand
Salt to taste
Fresh herbs - optional
Pot with a volume of at least 2.5 liters
- 22 kcal
- 2 hours
- 2 hours
Photo of the finished dish
Step by step recipe with photo
My root vegetable soup is going to be strictly vegan today. That is, it is, accordingly, a lean soup, suitable for lax days when vegetable oil and cooking are allowed. And in order for the soup to turn out not to be boring, I will put in it just all sorts of different root vegetables, common and not very common. Only leeks - they are not exactly a root vegetable, and everything else - grows strictly underground.
Some of the ingredients in this soup are for flavor. The other is for greediness, so to speak, so that you can sip not only vegetable broth (albeit very fragrant). So, some root crops belong to both groups. That is, I will cut parsley, carrots and parsnips, and the thinner parts of the plants will form the basis of the broth, and the thicker ones I will cut into beautiful strips, and they will float in that broth.
So, the trick of my root vegetable soup is that the broth and… um… everything else is cooked in separate pots. Thus, we will get a concentrated, fragrant and transparent beautiful vegetable broth that does not cloud when cooking vegetable straws in it, and elastic, not broken or boiled straws, which will be ready at the right time, immediately before serving.
We cut thin slices of carrots, parsley, parsnips and leeks into small pieces. Cut the onions into cubes.
Fry vegetables in a couple of tablespoons of vegetable oil until the onion is transparent.
For an hour after boiling, cook the vegetable broth over very low heat. After that, you can let it brew for more.
Finally, we decant the roots from the broth and discard them.
30-40 minutes before serving the soup, clean and cut the potatoes into small cubes and start boiling them in slightly salted water until soft (I did it in 20 minutes).
We clean and cut into thin strips carrots, parsley, parsnips, turnips or turnips, Jerusalem artichoke - any root vegetable that comes to mind.
Cook them together with potatoes for 10 minutes.
Having caught boiled vegetables from boiling water, we place them in our warm, transparent and aromatic broth and serve, sprinkled with some fresh herbs.
