Fall Soups: Add Fresh Root Vegetables
Although you can find root vegetables year round, their peak season is in the fall and winter. As the weather changes, it’s the perfect time to whip up some delicious soups, and root veggies are in season and easy to find when it’s difficult to find other types of farm fresh produce. With many options to choose from, you’ll find it easy to create unique, tasty soups featuring these nutritional powerhouses.
One of the benefits of adding fresh root vegetables to your soups is their nutritional content. Root veggies contain slow digesting carbohydrates and plenty of healthy fiber. Fiber is essential for keeping you feeling full, which can aid in weight loss. Certain root veggies offer even more benefits. For example, garlic is known to contain polysulfides, which help keep blood pressure under control. Beets are packed with betalins that have anti-inflammatory and antioxidant properties, which are able to trigger enzymes that help to neutralize toxins. White turnips are packed with vitamin C and parsnips contain a large dose of folate.
While many cooks use carrots and potatoes, other root veggies are often overlooked and they aren’t used in healthy meals that are easy to prepare. It’s simply to prepare root vegetables. For a quick side dish, toss root veggies in olive oil, add seasoning, and roast for 15 minutes or so in the oven. When you have a bit of time to spend in the kitchen, create your own delicious beetroot soup using beets and your favorite root veggies, such as ginger, garlic, carrots, jicama, onions, potatoes, etc. Use your favorite meat stock for the base and add a little sour cream.
It’s even possible to add root veggies to soup recipes that don’t call for them. Pick your favorites and toss a few in to your next soup. Some of your options include beets, sweet potatoes, parsnips, rutabagas, yucca root, turnips, kohlrabi, carrots, garlic, ginger, and onions.
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