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Root Vegetable Soup Recipe

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This recipe for Root Vegetable Soup is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T extra virgin olive oil + some for drizzling
2 C chopped onion
2 C trimmed, chopped fennel bulb, plus fennel fronds for garnish
2 garlic cloves - minced
2 C butternut squash - peeled and cut into 1/2 inch cubes
2 C sliced fingerling potatoes or yukon gold
1 1/2 C rutabaga or turnips cut into 1/2 inch cubes
1/2 C sliced carrot
2 thyme sprigs
1 2/3 C trimmed quartered brussels sprouts
1 T minced fresh parsley
1/2 t freshly ground nutmeg
10 t grated parmesan cheese
Directions:
Directions:
Heat oil in dutch oven over med heat. Add onion, fennel and garlic - saute for 3 minutes. Add broth, squash and next 4 ingredients (through thyme). Bring to a boil, Reduce heat and simmer 30 minutes or until vegetables are tender.

Add brussels sprouts, parsley, nutmeg, salt, black pepper to taste - bring to a boil. Reduce heat and simmer 10 minutes.

Chop fennel fronds and add to soup. Ladle into bowls and top each serving with a little grated cheese. Drizzle lightly with olive oil if desired.
Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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