Root veggie soup

Use all those stored root crops to make this soul warming vegetable soup.

Solar Root Vegetable Soup


1 tablespoon olive oil

3 leeks (white and pale green parts only), chopped

1 large stalk celery, chopped

1 glove garlic, minced

1 large turnip, peeled and cut into 1/2-inch pieces (about 2 cups)

1 large rutabaga, peeled and cut into 1/2-inch pieces (about 2 cups)

1 large russet potato, peeled and cut into 1/2-inch pieces (about 2 cups)

2 large carrots, peeled, halved lengthwise, and sliced

1 can (14 oz) diced tomatoes with their juice

4 cups vegetable broth, plus extra as needed


Set  Sun Oven out to preheat.

Heat oil int a large pot. Add leek, celery, and garlic. Saute until the vegetables begin to soften, about 5 minutes. Add remaining ingredients, stir, cover, and transfer the the Sun Oven. Cook until the vegetables are fork tender, about 1 hour. Transfer 4 cups of the soup to a blender and puree until smooth. Return to pot, add additional broth if the soup is too thick. Season with salt and pepper to taste.

Makes 6 servings.

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