Autumn Soup with Root Veggies
Fall soups are perfect for easing the transition from summer to fall. Here's a simple, hearty cold-weather soup that'll help you transition into the season.Prep Time:
35 minutes Ready In:
1 hour or less Serves:
FOR THE SOUP 1 leek 1 large potato 2 cups of large, chopped carrots 2 cups of chopped parsnips 2 cups of chopped turnips 2 tbsp butter 4 cups of water 2 cups of vegetable stock 3/4 Tre Stelle® Original Cream Cheese spread 2 pinches of salt 1 pinch of pepper HERBAL OIL 1 cup chopped parsley 1 cup chopped fresh basil 1 cup olive oil 1 clove chopped garlic Lemon zest 1 pinch of salt
Thorough clean and slice the leek. Peel the potatoes and root vegetables and cut them into small pieces. Roast leeks, potatoes, and root vegetables in butter for about 3 minutes in a large saucepan. Add in the stock and water and mix with the vegetables. Simmer for about 10 minutes until everything is soft. Add the cream cheese and stir in. Season with salt and pepper. Mix herbs, oil, garlic, lemon juice, zest and salt for a smooth herbal oil and Harnish the soup with it just before serving.