Hearty Root Vegetable Soup
Root vegetables and soup are a perfect match and make a terrific lunch along with your favourite sandwich!
Preparation time
15 minutes
Cooking time
20-30 minutes
Yield
4 servings
Nutritional information
Energy
128 Calories
Protein
7 g
Carbohydrate
21 g
Fat
2 g
Fibre
2.6 g
Sodium
474 mg
Top 5 Nutrients
(% DV*)
Calcium
19 % / 252 mg
Vitamin B12
37 %
Vitamin A
34 %
Vitamin D
29 %
Riboflavin
23 %
*percentage of daily value
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.
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.
For more great recipes, visit Dairy Farmers of Canada
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