Root Vegetable Soup with Truffle Oil Recipe

Name: Root Vegetable Soup with Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large red onion, chopped; 2 white potatoes, peeled and diced; 2 parsnips, peeled and diced; 2 carrots, peeled and sliced; 1 small turnip, peeled and diced; 5 cups chicken stock; 2 bay leaves; Salt and freshly ground black pepper; 4 teaspoons truffle oil; 2 tablespoons chopped fresh chives; Essence, for garnish, recipe follows

Servings: persons

2 tablespoons olive oil
1 large red onion, chopped
2 white potatoes, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and sliced
1 small turnip, peeled and diced
5 cups chicken stock
2 bay leaves
Salt and freshly ground black pepper
4 teaspoons truffle oil
2 tablespoons chopped fresh chives
Essence, for garnish, recipe follows

1
["Heat oil in heavy large pot over medium-high heat.", "Add onion; saute until tender, abut 4 minutes.", "Add remaining vegetables; saute until deep golden brown, about 7 minutes.", "Add stock and bay leaves; bring to boil.", "Reduce heat to medium, cover and simmer until vegetables are very tender, about 35 minutes.", "Cool slightly.", "Season with salt and pepper.", "Drizzle with truffle oil.", "Puree soup with an immersion blender and serve in warm bowls.", "Garnish with chives and Essence.", "Serve immediately.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large red onion, chopped, 2 white potatoes, peeled and diced, 2 parsnips, peeled and diced, and more.

Yes, Root Vegetable Soup with Truffle Oil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Root Vegetable Soup with Truffle Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions