Recipe Credit: Paleoplan
PREP TIME COOK TIME
10 minutes 55 minutes
2 turnips, medium and diced
1 parsnip, medium and diced
1 rutabaga, diced
2 carrots, diced
4 tbsp Nuvos Early Harvest olive oil
1/2 tsp cumin
4 slices bacon, diced
1 medium onion, yellow, diced
2 garlic cloves, minced
1/2 tsp red pepper flakes
8 cups chicken broth or vegetable stock (depends how thick you want)
2 tbsp arrowroot powder
Sea salt to taste
Freshly Ground black pepper to taste
Preheat oven to 400F.
Take a bowl and toss vegetables with olive oil and cumin. Take a baking pan lined with baking paper. Spread in a single layer on the pan and roast for about 25-30 minutes.
Meanwhile, cook the bacon on a large pot over medium heat. When crisp, remove it and add onions; cook until soft. Now add garlic, crushed red pepper flakes, and roasted vegetables. Whisk chicken broth with arrowroot and add it to the pot. Bring to a boil and turn off heat.
Blend the soup until desired consistency. Stir in the bacon and heat on low heat.
You can add fresh thyme and chopped rosemary. You are free to add any root vegetable of your choice.
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Stuffed with vegetables, whatever available in the home and cheese.