Root Vegetable Soup with Pancetta & Truffle Oil

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 130 calories, 12 g carbohydrate, (3 g fiber), 4 g protein, 6 g fat, (2 g saturated fat), 5 mg cholesterol, and 660 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 130
  • Makes: 11 cups
  • Active Time: 30 minutes
  • Total Time to Make: 1 hour, 10 minutes
Ingredients

You'll Need

Stockpot, Blender

Directions

  1. Heat olive oil in large stockpot on MED-LOW; add pancetta. Cook 10 min, until crispy. Remove pancetta with slotted spoon and set aside for garnish.
     
  2. Add onions, leeks, celery, garlic, and bay leaves to pot; season with 1 tsp salt and pepper. Cook on MED, stirring, 10 min, until softened but not browned.
     
  3. Add rutabaga, turnip, carrots, parsnips and chicken stock to stockpot. Bring to simmer on HIGH.  Reduce heat to LOW; cover, vented. Simmer 45 min, until veggies are knife-tender.
     
  4. Turn off heat. Remove bay leaves. Working in batches, add soup to blender. Puree until smooth, pouring pureed soup into another pot. Taste and adjust seasonings.  
     
  5. Ladle soup into warmed serving bowls. Garnish each serving with 1 tsp pancetta and a drizzle of truffle oil.
Chef Tips
  • For greater convenience, soup can be pureed in stockpot with stick blender.

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