Root Soup W-Blue Cheese

May 11, 2023May 11, 20230 14
Satisfying Root Soup W-Blue Cheese Recipe for Cold Weather Days
in Soup

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

3 tablespoons butter
2 leeks , thinly sliced ( white and light green parts only )
1 onion , thinly sliced
4 cups rutabagas , peeled and diced
1 carrot , peeled and diced
1 russet potato , peeled and diced
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
4 cups chicken stock
2 cups water
1 cup 10 % cream or 1 cup 2 % low-fat milk
1 teaspoon cider vinegar or 1 teaspoon white wine vinegar
1/3 cup blue cheese , crumbled
2 tablespoons fresh chives or 2 tablespoons parsley , finely chopped

Nutrision Information

Servings Per Recipe
6-8
Calories
230
Sugar
8g
Fat
13g
Root Soup W-Blue Cheese is a hearty vegetarian soup that is perfect for cold weather days. The combination of root vegetables and creamy blue cheese makes for a comforting and cozy bowl of soup that is sure to warm you up from the inside out. This soup is great for a weeknight dinner or a lazy weekend lunch, and can be made in a large batch and stored in the freezer for future meals. Pair this soup with a slice of crusty bread and a green salad for a complete and satisfying meal.

Instructions

1.Melt butter in a large pot over medium heat.
2.Add sliced leeks and onion and cook for 8-10 minutes or until softened.
3.Stir in diced rutabagas, carrot, potato, salt, pepper, and nutmeg. Cook for an additional 8-10 minutes, stirring occasionally.
4.Pour in chicken stock and water, bring to a boil, and reduce heat to a simmer. Cover and cook for 20-25 minutes or until vegetables are tender.
5.Puree the soup in a blender or food processor until smooth.
6.Return soup to the pot and stir in the cream or milk, vinegar, and crumbled blue cheese. Cook over low heat until warmed through.
7.Serve hot with chopped chives or parsley sprinkled on top.

PROS

This root soup is warm and comforting, perfect for chilly days.

The addition of blue cheese and nutmeg adds depth of flavor.

This soup is vegetarian-friendly if made with vegetable stock instead of chicken.

CONS

This soup takes some time and effort to prepare, as there are several vegetables to peel and dice.

The blue cheese may not be to everyone’s taste.

HEALTH & BENEFITS

This root soup is packed with nutrients, thanks to the combination of vegetables.
Rutabagas, carrots, and potatoes are great sources of fiber and vitamins A and C, which support a healthy immune system.
Blue cheese is high in calcium and protein, though it should be consumed in moderation due to its high sodium content.

Print

Leave a Reply

Your email address will not be published.