Root Veggie Soup
Root veggie soup is a great way to welcome the autumn season and staying warm throughout the winter season. Root vegetables are packed with fiber and antioxidants, and low in calories, fat, and cholesterol.
Soup History
Campbell’s state, “In Xianrendong Cave, Jiangxi Province, China, the first example of a soup bowl was discovered and thought to date back to 20,000 BC. The ancient pottery showed scorch marks, which would suggest the user was making sl’s hot soup of some kind.”
Soup is enjoyed world-wide throughout history. Italy took Gazpacho to Spain. Japan introduced dried ramen soup in the late 1800s. Campbell’s brought condensed soup to the US in 1897, by Dr John T. Dorrance. Soup is as popular today as it has been in the past. It is a tradition for religious celebrations, holidays, and seasons.
Root Veggie Soup Your Way
You can add a white bean, corn, and a favorite roasted squash. Together, they complement amino acids this forms complete proteins, often call Three Sisters.
You can add a cooked crumbled spicy chicken sausage. Cook sausage then add the last 30 mins. of simmering soup.
You can roast the veggies instead of sauteing with 1 tsp. of each herb, 2 TBPS olive oil tossed with herbs. Cover veggies with oil mixture. Roast in oven at a 375° until veggies are tender not soft with a fork.
Root Veggie Soup
Ingredients
- 1 diced turnip
- 1 diced rutabaga
- 2 diced beet (any color)
- 1 diced medium onion
- 2 diced celery stalks
- 3 diced medium potatoes (any variety)
- 2 diced medium carrots
- 2 diced parsnips
- 1 diced fennel
- Save fennel leaves
- 3 minced cloves garlic
- 1 diced leek
- 1 tsp nutmeg
- 1 Tsp parsley
- 2 tsp dill
- 2 tsp oregano
- 1 tsp sage
- 2 tsp basil
- 2 tsp salt
- 2 tsp pepper
- 3 TBSP Olive Oil
- 1 cup chardonnay or pinot grigio burn alcohol prior to adding to soup or juice of 1 lemon
- 32 oz reduced sodium Vegetable broth
- Additional water as needed
Nutrition Facts
Root Veggie Soup
Serves: 12 Servings
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 173.98 kcal | |
| % Daily Value* | ||
| Total Fat 3.83 g | 4.6% | |
| Saturated Fat 0.61 g | 0% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 635.24 mg | 26.5% | |
| Total Carbohydrate 23.16 g | 7.7% | |
| Dietary Fiber 4.95 g | 16% | |
| Sugars | ||
| Protein 2.73 g | ||
| Vitamin A 140.31 µg | Vitamin C 29.11 mg | |
| Calcium 68.55 mg | Iron 1.49 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
4Chion Lifestyle
Instructions
- Place beets, turnip, and rutabega in a pot filled with water and salt. Bring to a simmer. Simmer for 8 min. You are not cooking to tender just soft enough to dice. Save 2 cups of water for later use.
- Burn alcohol off wine at a simmer for about 10 min. Stir occasionally
- Dice all veggies in similar sizes and shapes. Saute veggies in olive oil 1 tsp salt and 1 tsp pepper adding the heavier dense veggies first saute 4 min. Add remaining veggies saute 8 min on medium low heat.
- Add seasonings and fennel leaves saute 2 min. till well mixed.
- Place veggies, wine, broth, broth from cooked veggies, remaining salt/pepper, and additional water if needed in soup pot or crock pot.
- Soup pot simmer soup (do not boil please) 1 1/2 hours. Check seasoning and doneness.
- Crock pot cook soup on low for 6-8 hours. Check for seasoning and doneness.
- Serve with sour dough bread or dinner rolls.
What is your favorite soup? Post your recipes on social media and images using #4chionstyle #4chionfoodie
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