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Autumn Root Vegetable Soup

Here's a soup that makes use of the best of autumn's harvest. Simmered to perfection, the soup is fragrant and full of texture. The basil pesto topping adds an aromatic punch.

At a glance
Main Ingredient
Beans/Legumes
Cuisine Type
American
Menu Part
Soup
Serves
8
Yield: 8

Ingredients

2 onions, sliced
2 leeks, sliced
4 tbsp. olive oil
2 cups carrots, peeled and diced
1 cup parsnips, peeled and diced
1 cup turnips, peeled and diced
6-7 cups chicken stock
1 head of garlic, roasted, peeled and chopped
1 fennel bulb, roasted, diced
3 cups canned tomatoes
2 15-oz. cans white beans, drained
16 slices bread, toasted
2⁄3 cup pesto

 

Methods/Steps

1. In a pot over medium high heat, caramelize onions and leeks in olive oil. Add carrots, parsnips and turnips; sauté until tender-crisp. Add 6 cups stock, peeled roasted garlic cloves, fennel and tomatoes; simmer approx. 15 min.

2. In batches, puree half of the soup; return to pot. Season to taste. Add drained white beans and heat through. Add more stock, if necessary, to thin.

3. Served with crostini topped with basil pesto.
 

Related Terms:

Beans/Legumes, American, Soup

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