Recipe: Creamy Root Vegetable Soup with Oats

recipelink.com Chat Room Recipe Swap - 2001-02-27
From: Kelly~WA

Creamy Root Vegetable Soup with Oats

cut old-fashioned rolled oats
teaspoon dried rosemary, crumbled
3 small parsnips, peeled and cut into -inch cubes
3 large carrots, peeled and cut into -inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
medium rutabaga, peeled and cut into -inch cubes
2 teaspoons sea salt

Bring 1-1/4 cups water to a boil in a medium saucepan. Add the oats, reduce the heat to low, and simmer until tender and thickened, 15 to 20 minutes. Remove from the heat and cool.. Puree in a food processor or blender with the rosemary until smooth and creamy, about 30 seconds. Set aside.

Place 4-1/2 cups cold water, the parsnips, carrots, turnips and rutabaga in a large pot and bring to boil. Reduce the heat to low, cover, and simmer until the vegetables are tender but not mushy, about 20 minutes.

Stir in the pureed oatmeal and salt. Serve

[From "3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery" by Seppo Ed Farrey with Myochi Nancy O'Hara, Houghton Mifflin Company 2000]