Ree Drummond's Very Veggie Soup | The Pioneer Woman | Food Network

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Ree creates a harvest in a bowl with a fall-friendly soup that’s full of root vegetables and super easy to make!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Very Veggie Soup
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Yield: 8 to 10 servings

Ingredients

2 tablespoons salted butter
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
4 cloves garlic, peeled
2 small turnips, peeled and chopped
1 yellow onion, chopped
1 small rutabaga, peeled and chopped
1-inch piece fresh ginger, chopped
1 teaspoon ground allspice
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
8 cups chicken or vegetable stock
4 thyme sprigs
1 cup or more vegetable oil, for frying
4 small shallots, thinly sliced
Minced fresh parsley, for garnish

Directions

Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.

While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.

Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.

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Ree Drummond’s Very Veggie Soup ​| The Pioneer Woman | Food Network

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20 COMMENTS

  1. I was looking forward to this. Rutabagas, Parsnips & Turnips, Oh No.. Personally, I think you have to have quite a liking for those particular vegetables. Hopefully, you'll have another video for veggie soup with some other type of vegetables! Thanks anyway.

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