Root Vegetable Soup Recipe Created by Ruth Paget

Root Vegetable Soup Recipe Created by Ruth Paget

When I lived in Stuttgart, Germany, the Edeka Supermarket where we shopped sold soup vegetables as a tied up bundle of unpeeled and pretty unfamiliar medley of root vegetables.  With a little research, I discovered that the knobby, brown root vegetable I held in my hand was celeriac and the purplish one was a turnip.

I peeled all of them to make them pretty and put them in my soup pot.  The result was delicious and turned my cheeks rosy.  Use the ingredients that you can find for this soup that cannot go wrong.

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-2 peeled and chopped carrots

-2 washed and sliced celery stalks

-1 peeled and chopped celery root
-1 peeled and chopped rutabaga

-2 peeled and chopped carrots

-1 peeled and chopped turnip

-1 peeled and chopped parsnip

-1 (32-ounce) container chicken broth

-32 ounces water

Steps:

1-Sauté onions, celery, and garlic in olive oil for 5 minutes in a soup pot.

2-Add root vegetables, chicken broth, and water.

3-Bring soup to a boil and boil for 45 minutes or wait until the vegetables are soft.

4-Remove soup from the heat and let cool.  Insert the immersion blender and purée the soup until smooth.

5-Reheat the soup.

Serve with your favorite toast and sprinkle the soup with paprika, if desired.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Tomato-Cream Soup Recipe Created by Ruth Paget

Tomato-Cream Soup Recipe Created by Ruth Paget

This tomato-cream soup is super easy to make, since you use canned tomato sauce to make it.  In a pinch, you could also use Marinara Sauce for a boost of Vitamin C when you have a cold and do not want to cook.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 (15-ounce) container tomato sauce

-1 (15-ounce) container diced tomatoes

-1 (32-ounce) container chicken broth

-1 tablespoon Italian seasoning

-2 cups cream

Steps:

1-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

2-Add tomato sauce, diced tomatoes, chicken broth, and Italian seasoning to the soup pot.

3-Bring the soup to a boil and let boil 15 minutes.  Remove from heat and stir in cream.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

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Spinach Soup Recipe Created by Ruth Paget

Spinach Soup Recipe Created by Ruth Paget

I love spinach soup served with sour cream mixed in – a calcium and iron combination.  I used quark when cooking in Germany, which is also very high in calcium.

You will need an immersion blender to make this spinach soup.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 pound spinach (sold previously cleaned in a bag)

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup sour cream

Steps:

1-Sauté the onions and garlic in olive oil in a soup pan for 5 minutes.

2-Add spinach to soup pan and turn to coast with the onion-olive oil mixture.  The spinach will reduce to 1/3 of its original size.

3-Add the chicken broth and water to the soup pot and bring soup to a boil.  Let boil for 15 minutes.

4-Remove soup from the heat and let cool.  Insert an immersion blender and purée the soup until it is smooth.  Stir in the sour cream and mix.

5-Ladle soup into individual bowls and serve.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

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Potato-Onion Soup Recipe Created by Ruth Paget

Potato-Onion Soup Recipe Created by Ruth Paget

In its fancier forms a chilled soup made from potatoes and leeks is called vichyssoise.  Leeks are hard to come by in the United States and require a lot of trimming and rinsing to prepare them for kitchen use.

This humbler and warmer potato-onion soup fills you up and is easy to prepare.

You will need an immersion blender to prepare this soup.

Serves 4

Ingredients:

-2 tablespoon olive oil

-2 large peeled and chopped onions

-1 teaspoon dry garlic

-3 large peeled and chopped Idaho potatoes

-1 (32-ounce) container chicken broth

-32 ounces water

-1 tablespoon Herbes de Provence seasoning

-1 pint cream

Steps:

1-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

2-Add potatoes, chicken broth, water, and Italian seasoning to the soup pot.

3-Bring soup to a boil and let it boil for 30 minutes.

4-Remove soup from heat and let cool.  Insert the immersion blender and purée the soup till smooth.  Stir in the cream and mix.

5-Ladle soup into individual bowls and reheat in the microwave.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

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Split Pea Soup Recipe Created by Ruth Paget

Split Pea Soup Recipe Created by Ruth Paget

I use a little chopped prosciutto at the end of cooking to add flavor to this high-fiber and high-flavor soup.  Sometimes I add cooked rice to the finished product to obtain a grain-legume combination, which according to Indians and vegetarians is a protein combination.  In any case, it tastes good.

You will need a crockpot to make this recipe.

Serves 4

Ingredients:

-1 cup dry split peas

-8 cups water for soaking peas overnight

-8 cups water for cooking peas + more as needed

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 (32-ounce) container chicken broth

-4 slices chopped prosciutto

Steps:

1-Soak split peas overnight in water.  They will triple in size usually.

2-Drain and rinse the split peas the next day.  Place the split peas in the crock pot along with the onions, dry garlic, chicken stock, and water.

3-Cover the crockpot and turn the heat on to high.  Let cook for 10 hours or until the split peas are soft.

4-Turn the heat off and let the soup cool.  Insert an immersion blender and purée the soup till smooth.  Stir in the prosciutto.

5-Reheat the soup in individual bowls in the microwave and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books 

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