Roasted Root Vegetable Noodle Soup
Makes 4-6 servings 2-3 cups washed, trimmed, and cubed root vegetables such as turnip, Jerusalem artichoke, parsnip, rutabaga, potato
Makes 4-6 servings
2-3 cups washed, trimmed, and cubed root vegetables such as turnip, Jerusalem artichoke, parsnip, rutabaga, potato
3 cloves garlic, chopped coarsely
1 large onion, peeled and minced
1 leek, washed and trimmed, halved and sliced thin
1/2 cup thin sliced mixed mushrooms (optional)
2 carrots, washed, trimmed, and cubed into small dice
1/4 cup olive oil
2-3 celery stalks, washed, trimmed, and cubed into small dice
1/3 cup fresh shell beans (optional)
2 quarts turkey stock
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
2/3 cup dried thin egg noodles
Salt as needed
Fresh black pepper
A few sprigs of fresh parsley, dill, or chives, minced finely for garnish (optional)
1. Preheat oven to 400 degrees. Toss all the vegetables except the celery with the olive oil and place on one or more sheet pans in a single layer. Roast in hot oven until vegetables are just brown.
2. Bring the turkey stock to a simmer in a soup pot. Add the celery and shell beans if using, roasted vegetables, and herbs. Return to a boil, lower the heat and simmer for a half-hour to 45 minutes until vegetables are soft. Add salt to taste.
3. In a small saucepan, bring a quart of water to a boil, add ½ teaspoon salt. Add noodles and stir. Reduce heat and cook until the noodles are barely soft, 3-5 minutes. Drain. Add noodles to the turkey soup. Grind in fresh black pepper. Taste and adjust salt. If desired, add fresh chopped parsley, dill, or chives before serving.
Per serving (based on 6): 171 calories; 3 grams protein; 20 grams carbohydrates; 6 grams sugar; 10 grams fat; 5 milligrams cholesterol; 1,046 milligrams sodium; 4 grams dietary fiber.EndText