Winter Roots Apple And Apricot Soup Recipes

WINTER ROOT VEGETABLE SOUP

Steps:

• In a large pan soup pan, saute the onion and celery in butter or olive oil. When the onions are soft, add the garlic and fresh herbs. Mix until the garlic is soft, about a minute. Then add te parmesean cheese rind and chopped root vegetables. Mix well before adding the stock.
• Once the stock is added, bring the soup to a simmer and reduce the heat. Continue cooking until the vegetables are soft. Season to taste with salt & pepper. Serve the soup with freshly grated Parmesan and a dollop of pesto.
• To make a creamy version of this soup, take an immersion blender to the mixture and add a mixture of flour and water to help thicken it. About 1 tbsp of flour to 1 tbsp of water. Add some heavy cream and serve!

WINTER ROOT VEGETABLE SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
• Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
• Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

RED LENTIL AND APRICOT SOUP

Steps:

• In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.
• Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.
• Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.