Empty My Fridge
Ree Drummond's Very Veggie Soup
Ingredients
- Butter2 tbsp
- Carrot · peeled chopped4
- Parsnip · peeled chopped4
- Garlic · peeled4 cloves
- Turnip · peeled chopped2
- Onion · chopped1
- Rutabaga · peeled chopped1
- Ginger · chopped1 inch
- Allspice · ground1 tsp
- Coriander seed · ground1 tsp
- Salt
- Black pepper · ground
- Vegetable broth8 cups
- Thyme4
- Vegetable oil · for frying1 cup
- Shallot · thinly sliced4
- Parsley · minced, for garnish
Instructions
- Melt the butter in a large heavy-bottomed pot over medium-high heat.
- Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander, and some salt and pepper. Stir and sauté for about 1 minute, until the vegetables are coated in butter and beginning to cook.
- Add the stock and thyme sprigs. Bring to a boil, then reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
- While the soup cooks, heat the vegetable oil in a large skillet. Add the sliced shallots and fry until golden brown, about 5 minutes. Drain on paper towels and salt them while still hot.
- Purée the soup with an immersion blender, or carefully in batches in a standard blender. Serve hot, garnished with the fried shallots and parsley.
Summarized from Food Network's video. Watch it for the details.
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