Creamy Chicken Soup
Because most root vegetables are very dense, it is better to cook them gradually to ensure they are cooked all the way through. By dropping them straight into boiling water or stock, the outside will cook quickly, while the inside takes longer for the heat to penetrate. Always start root vegetables in cool water or stock and let them rise to a boil.
While many root vegetables have lots of nutrients, they can also have high levels of starchy carbohydrates and fibre. This can cause issues with digestion, particularly if a large quantity of root vegetables is consumed, or if they are not properly cooked or prepared. When cooked and blended, such as in this recipe, digestion should not be an issue – but always remember to eat high-carbohydrate foods in moderation.
Boiling vegetables can result in some of the nutrients being lost into the water. But in a soup – such as this one – the stock remains in the meal, together with the nutrients. The heat of cooking a soup can reduce the potency of some vitamins, but as mentioned above, cooking vegetables can also make them more digestible, making more of the nutrients available for the body to absorb. To give your soup an extra boost of goodness, you can wash the outside thoroughly instead of peeling, as most of the nutrients are near the surface – although this can add to the ‘earthiness’ of the flavours.
When the winter chill creeps into your bones, nothing is quite as warming as homemade vegetable soup – and this thick, hearty soup is sure to fill both the belly and your soul.
The rich, earthy flavours of seasonal root vegetables are a staple for the winter table – and when brought to life with fragrant thyme, the sharpness of the cheese and the crunch of croutons, this rustic dish will be hard to resist.
While carrots or butternut squash are recommended here, you can always try using other root vegetables too. Why not find out what is in season locally? Add parsnip or sweet potatoes for some extra sweetness, or add some extra earthy root flavours with a little ginger or turmeric. To counterbalance the sweetness, you can also add a dollop of sour cream on top before serving.
While pumpkin and other types of squash are not technically root vegetables, but rather a type of fruit, many pair extremely well with the flavours of root vegetables and tubers. This is why pumpkin (particularly butternut) makes an ideal replacement or complement to carrot in this recipe.
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