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Verd's Market

Guest Posting: Victoria Haneveer's Hearty Root Vegetable Soup

As a special treat, we have a guest posting from Victoria Haneveer. Victoria is passionate about food and cooking, and you can find more of her recipes at http://victoriahaneveer.com 

Hearty soups and stews are often the meals of choice when the weather is cold outside. Few things beat walking into a warm house and smelling the aroma of such a delicious meal cooking on the stove.

The great thing about a root vegetable soup is how quickly and easily it can be made. You can mix up the ingredients depending on what you have, using parsnips, rutabaga, sweet or white potatoes, carrots, or any other vegetables you want to add. Any other veggies in your refrigerator past their prime can go in there too. 

The following recipe makes enough to serve four people as an entrée, but feel free to double the recipe if you are feeding a crowd. It is also a good make-ahead dish, and will keep for a few days in a covered container in the refrigerator. We are using thyme and garlic for our main seasoning, but fresh sage is also good, or you could throw in a pinch of dried mixed herbs if you do not have any fresh ones to hand.

This makes wonderful comfort food and is sure to put a smile on everyone’s face and satisfy every belly. Although this soup could be pureed, it is also nice left chunky, and the bright colors in there make the soup immediately appealing.

Our Winter Warmer Soup Recipe

What You Will Need:

2 minced garlic cloves
1 tablespoon olive oil
½ peeled, seeded, small butternut squash, in ½-inch cubes
1 peeled, chopped potato
½ chopped yellow bell pepper
1 peeled, chopped carrot
1 chopped fresh or canned tomato
2¼ cups water
2 cups chicken stock or chicken broth
1 teaspoon finely chopped fresh thyme 
1/3 cup grated parmesan cheese (optional)
Some finely sliced red chili pepper (optional)
Salt and black pepper, to taste

How to Make It:

Sauté the garlic the oil in a 3-quart soup pot over a medium heat. Stir it often and cook for 1 minute or until it is golden. Add the squash, carrot, potato, tomato, bell pepper, water, and thyme, and bring the soup to a simmer. You can add some red chili now too if you want to spice the soup up, although that is an optional ingredient.

Cover the pot and simmer gently for 20 minutes or until the vegetables are tender. Mash some of the vegetables against the sides of the pot to thicken up the soup a little. Take the pan off the heat and stir in some cheese if you like. Taste the finished soup and add some salt and black pepper if it needs it. Serve this tasty soup hot, with some crusty bread on the side perhaps. 

Written by Jared on Thursday January 29, 2015
Permalink - Category: recipes