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View more "Soups & Creams" recipes Hearty Root Vegetable Soup Recipe

Hearty Root Vegetable Soup

Dairy Farmers of Canada
Add to Calendar 09/26/2017 10:00 AM 09/26/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 carrots, diced
1 small onion, finely chopped
1 cup (250 mL) diced peeled rutabaga or turnip
1 cup (250 mL) diced peeled celery root or celery
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) pepper
1 bay leaf
2 cups (500 mL) water
3 tbsp (45 mL) all-purpose flour, divided
2 cups (500 mL) milk
1/2 cup (125 mL) 2% plain yogurt
2 tbsp (30 mL) chopped fresh chives or green onions

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/hearty-root-vegetable-soup?source=calendar
Hearty Root Vegetable Soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 20 - 30 mins
  • Yields 4 servings

Root vegetables and soup are a perfect match and along with your favourite sandwich, make a terrific lunch.

  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 20 - 30 mins
  • Yields 4 servings

Did you know that milk products contain protein, which helps with the formation of tissues such as muscle?

They also contain other nutrients such as riboflavin and zinc, which are factors in the conversion of food into energy.


Ingredients

2 carrots, diced
1 small onion, finely chopped
1 cup (250 mL) diced peeled rutabaga or 
turnip
1 cup (250 mL) diced peeled celery root or 
celery
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) pepper
1 bay leaf
2 cups (500 mL) water
3 tbsp (45 mL) all-purpose flour, divided
2 cups (500 mL) milk
1/2 cup (125 mL) 2% plain yogurt
2 tbsp (30 mL) chopped fresh chives or 
green onions

Preparation

In a pot, combine carrots, onion, rutabaga, celery root, salt, pepper, bay leaf and water. Bring to a boil over high heat. Cover, reduce heat to medium-low and boil gently for 20 min or until vegetables are tender.

Whisk 2 tbsp (30 mL) of the flour into milk and gradually stir into pot. Increase heat to medium and simmer, stirring often, for about 5 min or until thickened (do not let boil). Discard bay leaf.

Whisk remaining flour into yogurt. Stir yogurt into soup and heat, stirring, for 2 to 3 min. Stir in chives or green onions.

Tips

Cut the vegetables into equal size pieces so they cook evenly and a size that will fit on the spoon. Between 1/4- and 1/2-inch (0.5 and 1 cm) works for these root vegetables.

Whisking some of the flour into the yogurt helps it blend better into the hot soup.

Make this soup in the evening (without adding yogurt), let it cool and refrigerate overnight. Reheat in the morning, adding the yogurt as directed, to pack into a thermos for lunch, or just reheat before serving.

64 people love this recipe.

Rank as top rated See all 50 top rated

Did you know that milk products contain protein, which helps with the formation of tissues such as muscle?

They also contain other nutrients such as riboflavin and zinc, which are factors in the conversion of food into energy.

Comments

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Did you know that milk products contain protein, which helps with the formation of tissues such as muscle?

They also contain other nutrients such as riboflavin and zinc, which are factors in the conversion of food into energy.

Nutritional Info

Per serving
Energy: 128 Calories
Protein: 7 g
Carbohydrate: 21 g
Fat: 2 g
Fibre: 2.6 g
Sodium: 474 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 23 % / 252 mg
Vitamin B12: 37 %
Vitamin A: 34 %
Vitamin D: 29 %
Riboflavin: 23 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/2 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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