Winter Vegetable Soup | Idaho Potato Commission
- Set aside the diced potato, carrot and parsnip for garnish. Preheat oven to 350°F. - In a large pot, heat half of the oil. Add carrots, celery, parsnips, onion, garlic, turmeric, salt and pepper....
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Cooking tools:
- Immersion blender
- Blender
- Oven
- Stove
- Pot
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Ladle
- Kitchen towel
- Aluminum foil
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1 pound Idaho® potatoes, peeled + 1 small russet, peeled and diced
- 2 medium carrots, peeled + 1 carrot, peeled and diced
- 1 medium parsnip, peeled + 1 parsnip, peeled and diced
- 1 rib celery, chopped
- 1 medium onion, diced
- ½ teaspoon turmeric
- 4 cups vegetable broth
- 3 bay leaves
- 3 sprigs thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon canola oil
- 2 tablespoons diced chives
- ¼ cup cream, optional
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Recipes Winter Vegetable Soup [Vegetarian]
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Recipes Winter Vegetable Soup [Vegetarian]
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