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Soup with Roasted Root Vegetables and Greek Yogurt
2013-09-19
https://www.metro.ca/userfiles/image/recipes/potage-aux-legumes-racines-rotis-et-au-yogourt-grec-7344.jpg
PT20M
PT2H20M
PT2H40M
Preheat the oven to 325°F/160°C.Using a knife, peel the celeriac and chop it into chunks.Cut the turnip, apples and parsnips into chunks (do not peel these).Peel the onion and quarter it.Place all the vegetable and fruit chunks, as well as the sprig of rosemary, on a baking sheet lined with parchment paper. Sprinkle with olive oil and cook in a preheated 325°F/160°C oven for about 2 hours, or until golden brown.Place the roasted vegetables and the sprig of rosemary in a large pot, cover with chicken broth (dilute with a bit of water if necessary), add sugar and salt and pepper to taste.Bring to a boil over medium-high heat. Let simmer uncovered for 15 minutes.Remove from heat, then purée the vegetables with the liquid, using a food processor.Strain the puréed mixture to remove any unwanted fibres.While the soup is still hot, add the Greek yogurt, blending well.Adjust the seasoning, if needed, and serve.
6
Danone
0
0
0
0
1 small celeriac about 5 cm (2 inches in diameter
1 medium turnip
2 red apples
2 parsnip
1 yellow-fleshed potato
1 yellow onion (medium)
1 sprig of rosemary
2 Tbsp. (30 mL) olive oil
4 cups (1 L) chicken broth (or vegetable broth)
2 tsp. (10 mL) brown sugar
1/4 cup (60 mL) Oikos 2% plain Greek yogurt
salt and pepper to taste
Soup with Roasted Root Vegetables and Greek Yogurt
6
servings
0:20
Preparation
2:20
COOKING
2:40
TOTAL TIME
Ingredients
-
1
small celeriac about 5 cm (2 inches in diameter
-
1
medium turnip
-
2
red apples
-
2
parsnip
-
1
yellow-fleshed potato
-
1
yellow onion (medium)
-
1
sprig of rosemary
-
2 Tbsp.
(30 mL)olive oil
-
4 cups
(1 L)chicken broth (or vegetable broth)
-
2 tsp.
(10 mL)brown sugar
-
1/4 cup
(60 mL)Oikos 2% plain Greek yogurt
-
salt and pepper to taste
Preparation
Preheat the oven to 325°F/160°C.
Using a knife, peel the celeriac and chop it into chunks.
Cut the turnip, apples and parsnips into chunks (do not peel these).
Peel the onion and quarter it.
Place all the vegetable and fruit chunks, as well as the sprig of rosemary, on a baking sheet lined with parchment paper. Sprinkle with olive oil and cook in a preheated 325°F/160°C oven for about 2 hours, or until golden brown.
Place the roasted vegetables and the sprig of rosemary in a large pot, cover with chicken broth (dilute with a bit of water if necessary), add sugar and salt and pepper to taste.
Bring to a boil over medium-high heat. Let simmer uncovered for 15 minutes.
Remove from heat, then purée the vegetables with the liquid, using a food processor.
Strain the puréed mixture to remove any unwanted fibres.
While the soup is still hot, add the Greek yogurt, blending well.
Adjust the seasoning, if needed, and serve.
Source :
Danone
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