Butternut Squash-Parsnip Soup

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Curried Red Lentil

and Turnip Soup
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Curried Red Lentil

and Turnip Soup

SERVES: 4-6 | PREP TIME: 1 Hour

INGREDIENTS

This is a very easy and quick dish to make. You can serve it over quinoa or brown rice and with a salad for a complete protein plant based meal.

  • 1 T. olive or coconut oil
  • 2 cloves of garlic (1 tsp. minced)
  • 1 onion (small/medium) chopped
  • 1 medium sized turnip peeled and cubed
  • 1/2 tsp. sea salt
  • 1 C. red lentils
  • 1-2 T. madras curry powder
  • 3 1/2 C. water or broth
  • 1 T. tomato paste
  • 1 can full fat coconut milk
  • 1/2 lemon juiced

DIRECTIONS

  1. Heat oil in medium sized sauce pan or pot.
  2. Saute garlic and onions until soft then add cubed turnip and stir.
  3. Add lentils and curry powder and salt to coat.
  4. Add water or broth and cook 30-40 minutes until lentils are soft.
  5. Add tomato paste and cook another 5-10 minutes.
  6. Stir in coconut milk and lemon juice. Add salt to taste.

Learn how to make Curried Red Lentil and Turnip Soup. This popular vegan recipe is a very easy and quick dish to make. You can serve it over quinoa or brown rice and with a salad for a complete protein plant based meal.

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Black Bean

Chili
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Black Bean

Chili

SERVES: 4 | PREP TIME:

INGREDIENTS

This dish is versatile, easy to make and delicious. Serve topped with sour cream or vegan sour cream, chopped cilantro and corn chips.

  • 3 T. avocado oil
  • 4 garlic cloves, minced
  • 1 small yellow or white onion chopped
  • 1 tsp. paprika
  • 1 T. chili powder
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1/2 tsp. sea salt
  • 2 -16 oz. cans of black beans, drained and rinsed
  • 1 1/2 C. canned diced tomatoes
  • 1 C. vegetable or chicken stock
  • 1 C. frozen corn
  • 1 tsp. sea salt

DIRECTIONS

  1. Heat oil on medium heat in a medium sized pot. Add minced garlic, onion, paprika, chili powder, oregano, cumin and 1/2 teaspoon sea salt. Sauté until onions start to soften, about 3 minutes.
  2. Add black beans, tomatoes, corn, vegetable stock and remaining 1 teaspoon of sea salt.
  3. Bring to a boil and reduce heat to a simmer for 3-5 minutes or until heated through.
  4. Remove from heat and adjust salt to taste, add a sprinkle of pepper, and top with chopped red onion, cilantro, and avocado (optional).

Looking for a yummy vegetarian chili recipe? Look no further than this Black Bean Chili recipe. Easy to make and delicious. Serve topped with sour cream or vegan sour cream, chopped cilantro and corn chips.

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Parsnip and Pear

Bisque
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Parsnip and Pear

Bisque

SERVES: | PREP TIME: 40 Min

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INGREDIENTS

  • 4 T. butter
  • 1 bunch scallions, sliced
  • 4 C. cubed For You® Parsnips
  • 1/4 C. white wine
  • 2 C. broth
  • 2 comice pears, chopped
  • 1/2 C. heavy cream
  • Salt and pepper

DIRECTIONS

  1. In large saucepan, melt butter.
  2. Add scallion whites and parsnips; cook 8 minutes.
  3. Add wine, broth and 1 1/2 cups water; bring to simmer.
  4. Reduce heat and cook 8 minutes
  5. Add pears and cook 10 minutes
  6. Puree with cream; season and top with scallion greens.

Warm up with this vegetarian Parsnip and Pear Bisque soup recipe. Featuring ForYou® brand parsnips and broth with an extra special ingredient — pears. A unique and tasty soup recipe!

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Mixed Vegetable Chowder

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Mixed Vegetable Chowder

SERVES: 4 | PREP TIME:

INGREDIENTS

  • 2 T. butter, divided
  • 1 large yellow onion, cut into a 1/2″ dice
  • 2 russet potatoes, peeled and cut into 1/2″ pieces
  • 1 large celery stalk, cut into 1/2″ pieces
  • 2 medium carrots, peeled and cut into 1/2″ pieces
  • 1 C. fresh or frozen corn kernels
  • 2 tsp. chopped fresh thyme
  • 1 T. all-purpose flour
  • 1 C. chicken broth
  • 2 C. heavy cream
  • 1 tsp. lemon juice
  • 2 tsp. chopped fresh chives
  • salt and freshly ground pepper to taste

DIRECTIONS

  1. Place a large saucepan over medium heat.
  2. Add 1 tablespoon of the butter followed by the onion, potato, celery, carrots, corn, salt, and pepper to the pan and cook until the vegetables begin to become tender, about 10 minutes.
  3. Add the remaining 1 tablespoon of butter and the flour to the pan and stir until well combined. While stirring quickly, slowly pour in the chicken broth followed by the heavy cream. Taste the chowder and season with salt and pepper, as needed.
  4. Bring the chowder to a boil over medium-high heat, stirring frequently, then reduce to a low heat and simmer until the vegetables become tender, about 10 minutes.
  5. Stir in the lemon juice.
  6. Ladle the chowder into 4 bowls and top with an even amount of the corn mixture, placing a mound in the middle in each bowl.
  7. Sprinkle the chowder with chopped chives and serve.

Full of ForYou® brand onions, carrots and celery this Mixed Vegetable Chowder recipe is makes for a hearty dinner, lunch or side dish.

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Root Vegetable Stew

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Root Vegetable Stew

SERVES: | PREP TIME:

INGREDIENTS

  • 1 For You® Onion, chopped
  • 3 For You® Carrots, chopped
  • 3 For You® Potatoes, chopped
  • 1 For You® Parsnip, chopped
  • 1 For You® Turnip, chopped
  • 1/4 C. uncooked white rice
  • 1 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 2 1/2 C. water

DIRECTIONS

  1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water.
  2. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

This vegetarian Root Vegetable Stew recipe features a variety of vegetables … onions, potatoes, carrots, parsnips and turnips! We think you’ll enjoy this easy-to-make vegetable soup!

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Chicken and Veggie Gumbo

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Chicken and Veggie Gumbo

SERVES: 4 | PREP TIME:

INGREDIENTS

  • 3/4 C. plus 2 tablespoons vegetable oil
  • 3/4 C. flour
  • 1 lb andouille sausage, sliced
  • 1 lb chicken breast, diced
  • 1 onion, diced
  • 1 leek, diced
  • 2 carrots, peeled and sliced
  • 1 turnip, peeled and diced
  • 1 parsnip, peeled and sliced
  • 1 medium red bell pepper, diced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 T. Cajun seasoning
  • 2 T. tomato paste
  • 6 C. chicken broth
  • 2 bay leaves
  • 2 T. chopped fresh parsley
  • salt and pepper to taste
  • 2 C. cooked white rice

DIRECTIONS

  1. Add the 3/4 cup vegetable oil and flour to a medium saucepan with a heavy bottom. Stir together to form a roux and place over medium heat. Cook, stirring frequently, until it changes to the color of peanut butter, about 20 minutes. Watch it carefully, as it can burn.
  2. While the roux is cooking, place a large saucepan over medium heat. Add 1 tablespoon of the vegetable oil followed by the andouille sausage. Cooked until browned, then transfer to a large plate.
  3. Season the chicken with salt and pepper. Increase the heat on the large saucepan to medium-high. Add the chicken and cook until browned. Transfer to the plate with the sausage.
  4. Add the onion, leek, carrot, turnip, parsnip, bell pepper, celery, garlic, Cajun seasoning, and tomato paste to the pan the chicken was cooked in. Season the veggies with salt and pepper, then cook for 3 minutes. Remove from the heat and set aside until the roux is finished cooking.
  5. After the rough is finished cooking, add it to the vegetable mixture. While stirring constantly, slowly pour in the broth. Add the bay leaf and simmer over medium heat until the vegetables are tender.
  6. Add the chicken and sausage and cook for 5 minutes more. Ladle into bowls, garnish with chopped parsley, and serve with white rice.

This Chicken and Veggie Gumbo recipe is full of delicious ForYou® brand vegetables … parsnips, carrots, turnips, onions and celery. Delicious veggie gumbo recipe!

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Short Rib and Vegetable Stew

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Short Rib and Vegetable Stew

SERVES: 4 | PREP TIME:

INGREDIENTS

  • 3 lbs beef short ribs
  • 1 T. vegetable oil
  • 2 T. all-purpose flour
  • 2 T. tomato paste
  • 1 medium onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 large carrot, roughly chopped
  • 2 C. of red wine
  • 5 C. beef broth
  • 3 whole cloves garlic, crushed
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 4 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 turnips, peeled and diced
  • 1 medium leek, diced
  • 2 T. fresh parsley leaves
  • 2 T. fresh dill sprigs
  • salt and pepper to taste

DIRECTIONS

  1. Place a large saucepan over medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the hot pan and cook until browned on both sides. Set the short ribs aside on a plate.
  2. Stir the flour into the pan that the short ribs were cooked in followed by the tomato paste, onion, celery, and roughly chopped carrot. Cook for 3 minutes, then slowly add the wine while stirring constantly.
  3. Cook until the wine boils, then add the broth, garlic cloves, bay leaf, and thyme. Season with salt and pepper, add the short ribs, cover, reduce to a simmer, and cook until the short ribs are tender, about 3 hours.
  4. Transfer the short ribs to a cutting board. Remove the meat from the bones, trim as desired, and dice into 1-inch chunks. Strain the cooking liquid and return to a clean, large saucepan.
  5. Add the sliced carrot parsnip, turnip, and leek to the strained cooking liquid and simmer over medium-low heat until the vegetables are tender, about 20 minutes.
  6. Add the diced short rib meat back to the stew. Season with salt and pepper, as needed. Ladle the stew into bowls, garnish with parsley and dill, then serve.

This hearty Short Rib and Vegetable Stew recipe features lots of vegetables … ForYou® onions, carrots, parsnips and turnips!

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Tomato-Basil Vegetable Soup

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Tomato-Basil Vegetable Soup

SERVES: 4 | PREP TIME:

INGREDIENTS

  • 1 T. vegetable oil
  • 1 parsnip, peeled and diced
  • 1 turnip, peeled and diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 leek, diced
  • 1 onion, diced
  • 2 T. tomato paste
  • 1/4 tsp. dried thyme
  • 1 clove garlic, minced
  • 4 1/2 C. vegetable broth
  • 1/3 C. uncooked orzo
  • 2 T. chopped fresh basil
  • 2 T. chopped fresh parsley
  • fresh basil leaves for garnish
  • salt and pepper to taste

DIRECTIONS

  1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
  2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
  3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
  4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.

This Tomato-Basil Vegetable Soup Recipe features ForYou® brand onions, celery, carrots, parsnips and turnips. A hearty, delicious vegetarian soup recipe!

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Creamy Leek and Kale Soup

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Creamy Leek and Kale Soup

SERVES: 4 | PREP TIME:

INGREDIENTS

  • 2 leeks, sliced into rings
  • 1 medium onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 2 parsnips, peeled and roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 medium potatoes, peeled and roughly chopped
  • 6 cups vegetable broth
  • 1 sprig fresh thyme
  • pinch dried sage
  • 1/2 C. heavy cream
  • 1 1/2 C. chopped fresh kale
  • 1 egg, beaten
  • 1/2 C. flour
  • vegetable oil for frying
  • salt and pepper to taste

DIRECTIONS

  1. Set aside 12 of the leek rings for garnish, then place the remaining leeks in a large saucepan along with the onion, celery, parsnips, garlic, vegetable broth, thyme, and sage.
  2. Place the pot over high heat and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
  3. Remove the thyme sprig from the soup. Using and immersion or traditional blender, puree the soup until smooth, working in batches. Strain and return the soup to a large saucepan. Stir in the heavy cream and season with salt and pepper to taste.
  4. Add the chopped kale to the soup and place over medium-low heat. Cook until the kale is tender.
  5. While the kale is cooking, make the leek ring garnish. Place the beaten egg in a small bowl and the flour in another small bowl. Dip the leek rings into the flour, then in the egg, then back into the flour. Shake to remove any excess flour.
  6. Fill a small saucepan with 1 inch of oil and place over medium heat. Fry the breaded leek rings until they brown slightly, about 4 minutes. Transfer to a paper towel lined plate and season with salt.
  7. Ladle the soup into bowls, garnish with the leek rings, and enjoy.

Delicious Creamy Leek and Kale Soup recipe featuring ForYou® brand vegetables … onions, celery and parsnips.

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Vegetable and Sausage Gumbo

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Vegetable and Sausage Gumbo

SERVES: 10 | PREP TIME:

INGREDIENTS

  • 3/4 C. lard, bacon drippings, or butter
  • 2 (13 oz) packages smoked sausage, cut 1/2″ thick on the diagonal
  • 1 C. all-purpose
  • 4 large celery stalks, cut into 1″ pieces
  • 1 large onion, cut into a 1″ dice
  • 1 large leek, cut into a 1″ dice
  • 1 medium carrot, peeled and cut into 1″ chunks
  • 1 medium parsnip, peeled and cut into 1″ chunks
  • 4 cloves garlic, minced
  • 3 T. Cajun seasoning
  • 1/2 tsp. dried thyme
  • 1 (14.5 oz) can diced tomatoes in their juices
  • 1 (6 oz) cans tomato sauce
  • 2 bay leaves
  • 8 C. beef broth
  • 1 (16 oz) bag frozen cut okra
  • steamed rice for serving (optional)
  • 1/2 C. chopped fresh parsley for garnish
  • salt and pepper to taste

DIRECTIONS

  1. Place a large stock pot over medium heat.
  2. Add the lard, bacon drippings, or butter followed by the sausage.
  3. Cook, stirring occasionally, until browned and crispy. Using a slotted spoon, remove the sausage from the pot and transfer to a plate. Set aside.
  4. Stir the flour into the fat and cook, stirring frequently, until the the flour becomes deep brown in color, but not burnt.
  5. Add the celery, onion, leek, onion, carrot, parsnip, garlic, Cajun seasoning, thyme, salt, and pepper to the pot along with the flour mixture and cook, stirring frequently for 4 minutes.
  6. Add the diced tomatoes with their juices, tomato sauce, bay leaves, beef broth, okra, salt, and pepper.
  7. Bring to a boil, then reduce to a simmer and cook until the vegetables become tender, about 20 minutes.
  8. Serve with steamed rice, if desired, sprinkle with fresh parsley, then serve.

This Vegetable and Sausage Gumbo recipe is full of delicious vegetables including ForYou® brand parsnips, celery, onions and carrots.

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Butternut Squash-Parsnip Soup

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Butternut Squash-Parsnip Soup

SERVES: | PREP TIME:

INGREDIENTS

  • 2 C. chopped sweet onion (1 large)
  • 2 C. chopped parsnip (3 large)
  • 1 1/2 C. chopped peeled Granny Smith apple (about 1 large)
  • 1/4 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 C. water
  • 2 C. fat-free, lower-sodium chicken broth
  • 3 (12 oz) packages frozen butternut squash, thawed
  • 2 T. whipping cream
  • 1/8 tsp. paprika
  • 1/8 tsp. ground cumin
  • 1/2 C. light sour cream (optional)
  • 8 tsp. chopped fresh chives (optional)

DIRECTIONS

  1. Combine first 8 ingredients in a 5-quart electric slow cooker.
  2. Cover and cook on LOW for 6 hours.
  3. Place one-fourth of squash mixture in a blender.
  4. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
  5. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl.
  6. Repeat procedure with remaining squash mixture.
  7. Stir in whipping cream, paprika, and cumin.
  8. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

This Butternut Squash-Parsnip Soup is simple, savory and extremely soothing on a cold winter night. Delicious vegetarian soup recipe featuring ForYou® brand parsnips.

Source: http://www.myrecipes.com/recipe/butternut-squash-parsnip-soup-50400000124289/

Parsnip & Potato Soup

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Parsnip & Potato Soup

SERVES: 4 to 6 | PREP TIME: 10 min

INGREDIENTS

  • 2 T. butter
  • 1 T. olive oil
  • 2 parsnips, about 1.5 lbs, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 carrots, cleaned and sliced in 1-inch rounds
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 T. chopped fresh basil, or 1 tablespoon dried basil
  • 1 bay leaf
  • 3 to 4 C. vegetable broth, or enough to just cover the vegetables – you can also use 2 cans (14.5 oz each) of vegetable broth
  • 1/2 C. heavy cream or milk
  • salt
  • freshly ground black pepper

DIRECTIONS

  1. Melt the butter in a large heavy pot and pour in the olive oil.
  2. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
  3. Cook for 10 minutes, stirring occasionally.
  4. Stir in the vegetable broth.
  5. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
  6. Discard bay leaf.
  7. Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
  8. Return soup to pot and add heavy cream or milk; stir to combine.
  9. Add salt and pepper to taste
  10. Serve warm.

Warm up with this delicious Parsnip & Potato Soup. This soup recipe features ForYou® parsnips, onions and carrots. Great vegetarian soup recipe!

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Roasted Fennel Soup

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Roasted Fennel Soup

SERVES: 6 | PREP TIME:

INGREDIENTS

  • 1/2 C. loosely packed parsley leaves and stems
  • 1/4 C. plus 1 T. olive oil
  • 3 large fennel bulbs with their fronds
  • 1 large shallot, root trimmed, halved lengthwise, and peeled
  • 1 clove garlic, peeled
  • 2 sprigs fresh thyme
  • 6 C. chicken broth, or more as needed
  • 3 T. freshly squeezed orange juice
  • 1/4 C. heavy cream
  • 3 T. orange zest
  • salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 400ºF.
  2. Place the parsley leaves and 1/4 cup of the olive oil in a small food processor and puree until the parsley leaves are finely chopped. Using a rubber spatula, scrape the parsley mixture into a small bowl and set aside.
  3. Trim the root end from the fennel bulbs, leaving the core intact. Cut the green frond ends from the fennel bulbs, then cut the bulbs, lengthwise, into 8 wedges. Place the wedges on a baking sheet along with the shallot, garlic, thyme sprigs, salt, and pepper. Drizzle with the remaining 1 tablespoon of olive oil and toss to combine. Roast the fennel until lightly caramelized, about 8 minutes, flipping halfway through.
  4. Remove the thyme sprigs from the fennel, then transfer the roasted vegetables to a large saucepan. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until the fennel becomes very tender, about 15 minutes. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Strain, then return the soup to a clean large saucepan over medium heat. Warm the soup until hot, then stir in the cream, orange juice, and more chicken broth, if needed. Season with salt and pepper.
  5. Place a small piece of cheese cloth over a small bowl and scrape the parsley mixture into the cheese cloth. Bunch up the cheese cloth to strain the parsley mixture, extracting the green parsley oil into the bowl. Ladle the hot soup into bowls. Drizzle the soup with parsley oil, then top with an even amount of orange zest. Place a small fennel frond onto each bowl of soup, then serve.

Delicious vegetarian Roasted Fennel Soup recipe featuring fennel bulbs and shallots. Yum!

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Smooth Potato and Leek Soup

with Thyme Croutons
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Smooth Potato and Leek Soup

with Thyme Croutons

SERVES: 4 | PREP TIME:

INGREDIENTS

  • 2 T. unsalted butter
  • 1 lb leeks, dark greens removed, split, thoroughly washed, and roughly chopped
  • 3 small russet potatoes, peeled and roughly chopped
  • 4 C. vegetable broth
  • 1 tsp. lemon juice
  • 1/4 C. heavy cream
  • 4 slices white bread, crusts removed and cut into 3/4″ cubes
  • 1 T. olive oil
  • 1 tsp. dried thyme
  • 1 T. chopped chives
  • salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 400°F.
  2. Place a large saucepan over medium heat. Add the butter followed by the leeks, potato, salt, and pepper. Cook until the leeks begin to soften, about 5 minutes. Pour in the broth and bring the soup to a boil over high heat. Reduce to a simmer and cook until the vegetables become very tender, about 20 minutes.
  3. While the soup is simmering, place the bread cubes on a baking sheet. Drizzle with olive oil and season with thyme, salt, and pepper. Toss to combine, then spread the bread cubes so that they are in one even layer. Toast the cubes until they become browned and crisp, tossing halfway through, about 7 minutes in total. Set aside to cool.
  4. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Strain and return to a clean large saucepan over medium heat. Stir in the lemon juice and cream, then season with salt and pepper, if necessary.
  5. Ladle the soup into bowls and place a mound of croutons in the middle of each bowl.
  6. Sprinkle the soup with chives, then serve.

Full of leeks and potatoes, this vegetarian Smooth Potato and Leek Soup recipe is creamy and delicious. Add Thyme Croutons for an added treat.

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Savory Vegetable

and Beef Stew
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Savory Vegetable

and Beef Stew

SERVES: 6 | PREP TIME:

INGREDIENTS

  • 1/2 C. all-purpose flour
  • 1 lb beef chuck roast, cut into 1″ cubes
  • 3 T. vegetable oil, divided
  • 1 large turnip, peeled and cut into 1″
  • 3 medium stalks of celery, sliced 1″ thick on the diagonal
  • 5 medium carrots, peeled and sliced 1″ thick on the diagonal
  • 1 large russet potato, peeled and cut into 1″ chunks
  • 2 medium parsnips, peeled and sliced 1″ thick on the diagonal
  • 3 cloves garlic, minced
  • 2 T. tomato paste
  • 7 C. beef broth
  • 1 tsp. cornstarch dissolved in 1 T. of cold water
  • 1/4 C. chopped fresh parsley
  • salt and pepper to taste

DIRECTIONS

  1. Place the flour in a shallow dish such as a pie plate and season with salt and pepper. Season the beef with salt and pepper, then dredge in the flour, shaking to remove the excess.
  2. Place a large stock pot over medium-high heat. Add the 1 1/2 tablespoons oil followed by half of the beef. Cook the beef, browning on all sides, about 10 minutes in total. Transfer the beef to a plate and repeat with the remaining 1 1/2 tablespoons of oil and the other half of the beef. Transfer the remaining beef to the plate with the rest.
  3. Add the turnip, celery, carrot, potato, parsnip, garlic, and tomato paste to the pan and cook, stirring frequently for 3 minutes. Pour in the broth, then stir in the cornstarch-water mixture. Season the broth with salt and pepper. Increase the heat to high and bring to a boil, then reduce to low and simmer until the beef becomes tender, stirring occasionally, about 40 minutes.
  4. Ladle into bowls, sprinkle with parsley, and serve.

Potatoes, parsnips, turnips, carrots … this Savory Vegetable and Beef Stew Recipe has all our favorite vegetables! We love a good stew recipe and you will too!

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Savory Celery Bisque

with Crumbled Blue Cheese
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Savory Celery Bisque

with Crumbled Blue Cheese

SERVES: 6 | PREP TIME:

INGREDIENTS

  • 2 T. butter
  • 1 medium bunch of celery, stalks removed, washed and roughly chopped, reserving the celery leaves for garnish
  • 6 scallions, roots removed and green and white parts roughly chopped
  • 1 clove garlic, minced
  • 2 T. all-purpose flour
  • 5 C. chicken broth, or more as needed
  • 1/4 C. heavy cream
  • 1 T. lime juice
  • 2 oz blue cheese, crumbled
  • salt and pepper to taste

DIRECTIONS

  1. Place a large saucepan over medium heat. Add the butter followed by the celery, scallions, salt, and pepper. Cook until the scallions begin to soften.
  2. Add the garlic and sprinkle in the flour, stirring frequently for 2 minutes more. While stirring briskly, slowly pour in the chicken broth a little at a time. Bring the soup to a boil, then reduce to a simmer and cook until the celery becomes very tender, about 25 minutes.
  3. Using a blender and working in small batches or using an immersion blender, puree the soup until smooth. Add more broth, if needed, to achieve your desired consistency.
  4. Strain the soup and return it to a clean large saucepan. Place the soup over medium heat and stir in the cream and lime juice.
  5. Taste and season the soup with salt and pepper, as needed. Warm the soup until heated through.
  6. Ladle the soup into bowls, top with an even amount of blue cheese and a few celery leaves on each bowl, then serve.

Did you say blue cheese? This Savory Celery Bisque with Crumbled Blue Cheese Recipe is one of our favorite soup recipes featuring ForYou® Celery.

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French Leek

and Onion Soup
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French Leek

and Onion Soup

SERVES: 6 | PREP TIME:

INGREDIENTS

  • 2 T. butter
  • 7 yellow onions, halved, and thinly sliced
  • 2 large leeks, dark green parts removed, cut in half lengthwise, washed, then sliced thinly crosswise
  • 1/2 C. light beer
  • 1 small sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 6 C. beef broth
  • 3 C. shredded Swiss cheese, divided
  • 6 (1/2″ thick) slices of French baguette, toasted
  • salt and pepper to taste

DIRECTIONS

  1. Place a large saucepan over medium-high heat. Add the butter followed by the onions, leeks, salt, and pepper, then cook until the liquid evaporates from the onions and leeks and they just begin to brown, about 8 minutes. Reduce the heat to medium-low and slowly caramelize the onions and leeks, stirring frequently, until they are deep brown in color, about 30 minutes. If the bottom of the bottom of the pan begins to burn, you can add 2 tablespoons of water and stir until the brown bits loosen. Repeat this as many times as needed to prevent burning.
  2. When the onions are deeply caramelized, add the beer and cook until it has evaporated, about 5 minutes. Using butcher’s twine, tie the rosemary and thyme together to form a bouquet. Add the bouquet, broth, salt, and pepper to the onions and leeks. Bring the soup to a boil, then reduce to a simmer and allow to cook for 15 minutes to blend the flavors of the soup.
  3. Preheat the broiler. Place 1 tablespoon of shredded Swiss cheese into the bottom of 6 small (8-ounce) bowls and ladle in an even amount of soup.
  4. Top each with a slice of toasted baguette followed by an even amount of the remaining cheese.
  5. Transfer the bowls onto a baking pan covered with aluminum foil and broil the top of the soup until the cheese melts and browns, about 4 minutes. Serve immediately. Be sure to take care with the bowls, as they will be very hot from broiling.

Vegetarian French Leek and Onion Soup Recipe loaded with leeks and onions, you’ll love this soup recipe!

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Hearty Vegetable

and Rotini Soup
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Hearty Vegetable

and Rotini Soup

SERVES: 4 | PREP TIME:

INGREDIENTS

  • 1 1/2 C. tri-color rotini
  • 1 T. butter
  • 1 medium yellow onion, cut in half and then cut into 1/2″ wedges
  • 2 medium celery stalks, sliced 1/2″ thick on the diagonal
  • 2 medium carrots, peeled and sliced 1/2″ thick on the diagonal
  • 2 medium parsnips, peeled and sliced 1/2″ thick on the diagonal
  • 1 clove garlic, minced
  • 6 C. vegetable broth
  • 1/2 tsp. lemon zest
  • 1 T. lemon juice
  • 2 T. chopped fresh dill
  • salt and pepper to taste

DIRECTIONS

  1. Cook the rotini according to the package directions. Drain and set aside.
  2. While the rotini is cooking, place a large saucepan over medium heat. Add the butter followed by the onion, celery, carrots, parsnip, and garlic. Cook until the garlic begins to brown and become fragrant, about 3 minutes.
  3. Pour in the broth and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become tender, about 15 minutes.
  4. Stir in the drained pasta, lemon zest, and lemon juice.
  5. Ladle into bowls, sprinkle with fresh dill, and serve.

This Hearty Vegetable and Rotini Soup Recipe features ForYou® onions, celery, carrots and parsnips. Delicious vegetarian vegetable soup recipe.

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Chunky Turnip Soup

with Parmesan
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Chunky Turnip Soup

with Parmesan

SERVES: 6 | PREP TIME:

INGREDIENTS

  • 8 slices bacon, cut into 1/4″ wide strips (leave out for vegetarian)
  • 1/4 large onion, medium diced
  • 4 large carrots, peeled and medium diced
  • 5 medium turnips, peeled and medium diced
  • 2 cloves garlic, minced
  • 6 C. chicken broth, or more as needed
  • 1 bunch turnip greens, washed, rough stems removed, and cut into 1/4″ wide ribbons
  • 1/2 C. shredded Parmesan
  • salt and pepper to taste

DIRECTIONS

  1. Place a large saucepan over medium heat. Add the bacon and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, then add the onions and carrots. Cook until the onions become tender, then add the turnip, garlic, broth, salt and pepper.
  2. Bring the soup to a boil over high heat, then reduce the heat to low.
  3. Simmer until the carrots become tender, about 15 minutes.
  4. Add the turnip greens and reserved bacon, then cook for 5 minutes more.
  5. Ladle the soup into bowls, sprinkle with Parmesan, and serve.

Looking for turnip soup recipe? Look no further than this Chunky Turnip Soup with Bacon and Parmesan Recipe! This vegetable soup recipe features ForYou® brand vegetables including carrots, turnips and onions.

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Creamy Parsley Soup

with Chicken and Rice
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Creamy Parsley Soup

with Chicken and Rice

SERVES: 6 | PREP TIME:

INGREDIENTS

  • 2 bunches flat leaf parsley
  • 1 T. butter
  • 1/2 large onion, roughly chopped
  • 4 large Russet potatoes, peeled, and roughly chopped into small chunks
  • 2 cloves garlic, minced
  • 6 C. chicken broth, or more as needed
  • 1/4 C. heavy cream
  • 1 T. lemon juice
  • 1 1/2 C. cooked white rice
  • 4 chicken thighs, cooked, then shredded
  • salt and to taste

DIRECTIONS

  1. Remove 6 attractive parsley leaves from the bunches and set them aside in a damp paper towel for garnish. Place a large pot of water over high heat and bring to a boil. Fill a bowl with ice water and set aside. Holding the parsley by the stems, carefully dip them into the boiling water until they wilt, about 5-10 seconds, then immediately dip into the ice water until thoroughly chilled. Squeeze the excess water from the bunch. Repeat this process with the other bunch of parsley. Cut the cooked portion of the parsley from the stems, roughly chop, and set aside.
  2. Place a large saucepan over medium heat. Add the butter followed by the onion and potatoes. Cook until the onion becomes tender, about 5 minutes. Add the garlic and cook just until you can smell its aroma.
  3. Pour in the chicken broth and season with salt. Bring the soup to a boil, then reduce to a simmer, and cook until the potatoes become very tender, about 15 minutes.
  4. Add the roughly chopped cooked parsley to the soup. Puree in the soup small batches using a blender or immersion blender. Strain the soup and return to a clean large saucepan.
  5. Place the soup over medium heat, stir in the heavy cream, lemon juice, salt, and more broth, if desired.
  6. Heat the soup through, then ladle into bowls. Top each soup with an even amount of rice and shredded chicken. Top with a parsley leaf, then serve.

This vegetarian Creamy Parsley Soup Recipe is a colorful vegetable soup recipe! Full of onions, parsley and potatoes, this soup recipe will not disappoint!

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Creamy Carrot and Parsnip Soup

and Parsnip Soup
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Creamy Carrot and Parsnip Soup

and Parsnip Soup

SERVES: 4 | PREP TIME:

INGREDIENTS

  • 2 T. butter
  • 1 medium yellow onion, roughly chopped
  • 5 medium carrots, peeled and roughly chopped
  • 2 medium parsnips, peeled and roughly chopped
  • 1 medium russet potato, peeled and roughly chopped
  • 6 C. chicken broth, or more as needed
  • 1 tsp. roughly chopped fresh thyme
  • 1 pinch ground cayenne
  • 1/2 C. heavy cream, warmed and divided
  • 4 fresh thyme sprigs for garnish
  • salt and freshly ground pepper to taste

DIRECTIONS

  1. Place a large saucepan over medium heat. Add the butter followed by the onion, carrot, parsnip, potato, salt, and pepper. Cook until the vegetables begin to soften, about 7 minutes.
  2. Pour in the chicken broth and add the 1 teaspoon of fresh chopped thyme and cayenne. Season with salt again, if necessary, and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become very tender, about 20 minutes.
  3. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
  4. Strain the soup into a clean large saucepan and stir in 1/4 cup of the warmed cream and more broth, if desired. Check the soup again for seasoning, then heat through.
  5. Ladle the soup into 4 bowls, spoon 1 tablespoon of warm cream into the middle each bowl and swirl with a spoon.
  6. Top the soup with a sprig of fresh thyme, then serve.

This Creamy Carrot and Parsnip Soup Recipe features two of our favorite ForYou® brand vegetables … parsnips and carrots! A delicious vegetarian soup, this recipe will not disappoint.

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Carrot Soup

with Fresh Dill
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Carrot Soup

with Fresh Dill

SERVES: 6 cups of soup or 4 bowls | PREP TIME:

INGREDIENTS

  • 2 T. butter
  • 1/4 large onion, roughly chopped
  • 8 medium carrots, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 7 C. chicken broth, or more as needed
  • 1 T. chopped fresh dill, plus a few small sprigs for garnish
  • salt and pepper to taste

DIRECTIONS

  1. Place a large saucepan over medium heat. Add the butter followed by the onion and cook until it begins to become tender.
  2. Add the carrot, salt, and pepper and continue cooking for 6 minutes more. Add the garlic, broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until the carrots become very tender, about 30 minutes.
  3. Remove the soup from heat and add the 1 tablespoon chopped dill.
  4. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
  5. Return the soup to a clean large saucepan and place over medium heat until thoroughly warmed.
  6. Ladle into bowls, garnish with small sprigs of dill, then serve.

Looking for a creamy carrot soup recipe? This plant based, vegan, Carrot Soup with Fresh Dill Recipe is a delicious and a beautiful carrot orange color.

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Caramelized Vegetable,

Beef, and Bean Chili
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Caramelized Vegetable,

Beef, and Bean Chili

SERVES: 4 | PREP TIME:

INGREDIENTS

  • 2 T. vegetable oil
  • 12 oz ground beef (preferably 80% lean)
  • 1 medium yellow onion, medium diced
  • 1 red, yellow, or orange bell pepper, seeded and medium diced
  • 2 medium stalks of celery, medium diced
  • 2 small carrots, peeled and sliced 1/8″ thick
  • 1 T. paprika
  • 1/4 tsp. cumin
  • 3 canned chipotle chiles packed in adobo, seeded and finely minced
  • 1 serrano pepper, minced (remove seeds for a less spicy chili)
  • 2 cloves garlic, minced
  • 2 roma tomatoes, cored and medium diced
  • 1 (15 oz) can black beans in their juices
  • 1 (15 oz) can pinto beans in their juices
  • 1 (14 oz) can tomato puree
  • 2 C. beef broth
  • 1/2 C. shredded cheddar cheese
  • 1/4 C. sour cream
  • 4 cilantro leaves for garnish
  • salt and pepper to taste

DIRECTIONS

  1. Place a large, heavy stock pot over medium-high heat. Add the vegetable oil followed by the ground beef, salt, and pepper.
  2. Cook the beef, breaking it up as you go, until the meat has browned, about 7 minutes.
  3. Add the onion, bell pepper, celery, carrots, salt, and pepper to the pan and cook until the vegetables begin to caramelize, about 10 minutes more. Add the paprika, cumin, chipotles, serrano, and garlic and cook for 2 minutes more.
  4. Pour in the tomatoes, beans and their juices, tomato puree, and beef broth.
  5. Season the chili with salt and pepper, then bring to a boil. Reduce the heat to low and simmer the chili, allowing the flavors to develop, about 20 minutes.
  6. Ladle the chili into bowls and sprinkle with 2 tablespoons of shredded cheddar.
  7. Top the cheese with 1 tablespoon of sour cream and garnish with a cilantro leaf.

Looking for a delicious chili recipe loaded with vegetables? This Caramelized Vegetable, Beef, and Bean Chili Recipe is full of delicious vegetables … carrots, onions, peppers, celery, tomatoes and beans!

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Vegetable Barley

Soup with Tomato Broth
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Vegetable Barley

Soup with Tomato Broth

SERVES: 6 | PREP TIME:

INGREDIENTS

  • 2 T. butter
  • 1/2 large onion, medium diced
  • 1 medium turnip, peeled and cut into a medium dice
  • 2 small parsnips, peeled, quartered lengthwise, then sliced 1/4″ thick
  • 2 medium stalks celery, medium diced
  • 3 medium carrots, peeled, quartered lengthwise, then sliced 1/4″ thick
  • 2 cloves garlic, minced
  • 1 (6 oz) can tomato paste
  • 1 C. pearled barley
  • 8 C. chicken or vegetable broth, or more as needed
  • 1 T. lemon juice
  • 3/4 C. lightly packed basil leaves, thinly sliced into ribbons
  • salt and pepper to taste

DIRECTIONS

  1. Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste.
  2. Cook, stirring frequently, for 2 minutes more.
  3. Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes.
  4. Stir in the lemon juice and ladle into bowls.
  5. Top with fresh basil, then serve.

A spin on a traditional tomato soup recipe, this Vegetable Barley Soup with Tomato Broth Recipe features ForYou® brand vegetables from Miedema Produce including carrots, parsnips, turnips and celery.

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Rich Red Radish

Soup
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Rich Red Radish

Soup

SERVES: 12-14 | PREP TIME: 1 hr 10 min

INGREDIENTS

  • 48 For You® Red Radishes, trimmed and halved
  • 2 For You® Onions, chopped
  • 5 1/2 C. chicken stock or broth
  • 6 T. butter
  • 6 T. all-purpose flour
  • 4 C. half and half
  • 6 T. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 T. prepared horseradish
  • 2 T. mayonnaise

DIRECTIONS

  1. In large saucepan, combine radishes, onions and chicken stock or broth.
  2. Bring to a boil. Reduce heat and simmer 35 minutes. Remove from heat and cool slightly.
  3. In food processor, puree mixture. Set aside.
  4. In large saucepan or Dutch oven, melt butter. Whisk in flour and cook, stirring, 1 minute.
  5. Add half and half and cook, stirring, until thickened, about 5 minutes.
  6. Whisk in Worcestershire sauce, salt, pepper, horseradish and mayonnaise. Add pureed radishes.
  7. Heat through.
  8. Can be held in slow cooker several hours if necessary.

This Rich Red Radish Soup recipe is a creamy soup recipe that features ForYou® brand vegetables including radishes and onions. A delicious radish recipe!

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Spiced Parsnip

Soup
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Spiced Parsnip

Soup

SERVES: 4 | PREP TIME: 35 min

INGREDIENTS

  • 2 T. butter
  • 1 medium For You® Onion, chopped
  • 1 pound For You® Parsnips, peeled and cubed
  • 1 clove garlic, finely chopped
  • 2 tsp. curry powder
  • 1 cube chicken bouillon
  • 3 1/4 C. boiling water
  • 1/2 C. heavy cream
  • salt and pepper to taste
  • 1 pinch red pepper flakes or paprika for garnish

DIRECTIONS

  1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan.
  2. Stir to remove any bits of vegetable from the bottom of the pot.
  3. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
  4. Remove from the heat, and blend with a hand mixer or immersion blender.
  5. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Looking for a unique soup recipe? You’ll love this Spiced Parsnip soup. This soup recipe features ForYou® brand vegetables from Miedema Produce, including onions and parsnips.

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