Skip to main content

Root Soup #SoupSwappers


Wendy of A Day in the Life on the Farm kicked off this group: Soup Saturday Swappers. And P~, from The Saucy Southerner, is hosting our May theme which is Meatless Soups.

P~ wrote: "The Meatless Monday Movement has been around for a long time and is gaining momentum. May is a great month for all sorts of seasonal vegetables. Make a satisfying soup of any type, chunky, brothy, creamy, but use only vegetables and vegetable stock."

The Meatless Soup Pots




I made a pot of soup rife with root vegetables and some greens. Though we're slowly getting away from chilly days and heading into the warmer month, This would still be perfect for a Meatless Monday...or any day really!


Ingredients
  • 1 C diced onions
  • 1/2 C diced fennel bulb
  • 2 cloves garlic, peeled and crushed
  • 2 T olive oil
  • 2 C carrots, cubed
  • 2 C potatoes, cubed
  • 1 C celery root, cubed
  • 6 C vegetable stock
  • 2 C thinly sliced kale
  • 1/2 C fresh parsley, chopped
  • freshly ground salt
  • freshly ground pepper

Procedure
In a large souppot, heat your olive oil. Stir in the onions, fennel, and garlic. Cook until the onions are translucent and beginning to caramelize. Stir in your cubed roots and cook for 2 to 3 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer and cook until the vegetables are fork tender, approximately 20 to 25 minutes. Fold in the kale and parsley and stir until the kale has turned a bright green. Season to taste with salt and pepper. Serve hot.

Comments

  1. Root vegetables are always good! Don't you love the layer of flavor that fennel provides?

    ReplyDelete
  2. I like that you left this soup brothy. Sounds great Cam.

    ReplyDelete
  3. I love that you used fennel in this soup, Camilla! Thanks so much for participating, and thank you for another fabulous recipe! <3 P~

    ReplyDelete
  4. There are enough potatoes in there to please my Irish husband so that he might not notice that the soup is meatless =)

    ReplyDelete
  5. Oh yum...I love a soup made with root vegetables!!! Perfect for any time of the year!

    ReplyDelete
  6. This seems nice and hearty with all those root veggies!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur