Roasted Root Vegetable Soup #SoupSwappers #EasterRecipes (2024)

FAQs

What are 15 types of root vegetables? ›

Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots. Because root vegetables grow underground, they absorb a great amount of nutrients from the soil.

For most vegetable soup recipes, this means the carrots, onions, and celery. Add the garlic just before adding the broth, so that it can infuse the whole soup as it simmers. Tender veggies with a higher water content, like green beans and zucchini, should be added towards the end of cooking and simmered briefly.

For those wanting a more intense regime, a vegetable soup can replace two meals a day for five to seven days without any negative side effects.

Carrots. As one of the most well-known root vegetables, carrots also top the charts as one of the most nutritious. They're brimming with vitamins A and K, as well as the important antioxidant beta-carotene (47, 48 ).

Jicama is a root vegetable with thick, brown skin and white flesh. It tastes like an apple but not as sweet. It's a bit like a potato but with a lot fewer carbs.

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.

Add the carrots in the last half hour or so or when the beans are close to tender. That way the carrots will come out cooked but not mushy. Ditto, for other veggies… add them according to how much time they need to cook.

But once those vegetables are exhausted, they're strained and switched out for a fresh set of thinly sliced celery and carrot. These are added for the final 4–5 minutes of cooking so that they're tender but nowhere near mushy. You get the sweet luxury of long-cooked vegetables and the freshness of crisp-tender ones.

You should. Traditionally, a mirepoix is made: diced onion, carrot, celery. Cooked SLOWLY in a sauce pan until the start to sweat, over medium-low heat for 10 minutes or so, stirring often — then added to the soup. This brings out the full flavor and makes the soup taste better.

Additionally, root veggies are generally high in fiber, with many varieties (including fennel and Jerusalem artichokes) containing prebiotic fiber, which aids the growth of healthy bacteria in the gut. This may help ward off colon cancer and some inflammatory diseases, according to Australia's Monash University.

How often should you eat root vegetables? ›

Eating a variety of them is good for your health. Fung says that, if you're healthy, you can probably eat one serving of root vegetables every day. "Just make sure it's a side dish or part of another dish, and that it's the only starch on your plate," she advises.

Vegetable soup is one of the best soups to eat. Vegetable soup is made with potatoes, carrots, onions, green beans and green peas. The combined nutrition of each vegetable adds a great number of vitamins and minerals to your diet. Potatoes are a good source of potassium and carrots provide beta carotene.