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Meatless Monday Soup

November 7, 2011

Today is cold and cloudy here in Phoenix so another soup recipe is in order! This is absolutely one of my favorite veggie soup recipes, I make it at least once a month when its cold. Enjoy!

Creamy Root Vegetable Soup

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 5 cloves chopped garlic
  • 2 1/2 cups chopped potato
  • 2 cups peeled and chopped turnip
  • 1 cup peeled and chopped parsnip
  • 2 cups vegetable stock
  • 2 cups water
  • 2 tablespoons half and half
  • 1/2 teaspoon smoked sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano
  • 1/4 cup shredded parmesan/asiago/romano blend

Directions:

1) Heat oil in a large soup pot over medium heat. Add onion and allow to brown, 3-5 min. Add garlic and stir for 1 minute. Add vegetables, stock, and water. Cover and simmer for 20-30 minutes until veggies are soft.

2) Use an immersion blender to blend most of the soup, leaving a few chunks of veggies, as many as you like.

3) Add half and half, salt and pepper, oregano, and cheese and stir well until blended.

Thats it, nice and simple and sooooo delicious! I’m eating it right now as I type and it has the best flavor!

Recipe adapted from Cooking Light

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2 Comments leave one →
  1. November 8, 2011 11:09 am

    I’m a vegetarian so I’m really excited to make this soup and to have found your blog!

    • November 8, 2011 2:28 pm

      I am so glad you like it! Every Monday I try to make a meatless dinner, something interesting thats not always pasta!

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