Root Vegetable Soups
By Molly Watson, About.com
Root vegetables add flavor, nutrition, and bulk to soups and stews. When cut into bite-size pieces most root vegetables take about 20 minutes to become tender when boiled, so add them towards the end of cooking time to avoid mushy vegetables. Or, shred them on a large-holed grater to have them blend in a bit.
Root vegetables also make great bases for smooth soups. Traditionally cooked until tender, then pureed and enriched with cream, root vegetable soups can also be highlighted with sour cream, yogurt, buttermilk, or just a combination of one another. Listed below are some Root Vegetable Soup recipes.
- Potato Leek Soup
- Root Vegetable Soup With Manchego Cheese
- Sweet Potato Carrot Soup
- Turnip Soup With Its Greens
- Beet Borscht