Recipe courtesy of Ree Drummond

Very Veggie Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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Ingredients

Directions

  1. 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 a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
  2. While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
  3. Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.