Slow-Cooked Root Vegetable Soup
⏳ Time
4 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
Slow-Cooked Root Vegetable Soup
Ingredients
- Celery salt - 7.9 oz
- Carrot - 7.9 oz
- Leek - 7.9 oz
- Rutabaga - 7.9 oz
- Onion - 1 head
- Chicken Broth - 5 qt
- Bay leaf - 3 pieces
- Chives - 1 tablespoon
- Natural Yogurt - 3 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the carrot, celery root, leek, and rutabaga into 5 cm pieces, and chop the onion coarsely.
Step 2
Place the chopped vegetables into a large ovenproof pot, pour in the broth, and bring to a boil over low heat.
Step 3
Preheat the oven to 284°F, place the pot covered with a lid on the lowest rack, and leave it for 3 hours.
Step 4
Remove the bay leaves and blend the soup in a blender until smooth. Heat the resulting mixture over low heat.
Step 5
Serve in bowls, adding a teaspoon of Greek yogurt to each and sprinkling with chopped chives.
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