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Winter Solstice Soup

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Total Time (Hours)
1.5
Difficulty
1
Servings
10
Ingredients
12
Total Prep Time: 25 minutes
Calories Per Serving: 131
Nutrients

Nutrition Facts

1 cup soup, 1 tablespoon hazelnuts

Amount per serving
Calories 131 Calories from fat: 66
% Daily Value*
Fat 7 g 9 %
Saturated 1 g 4 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 5 g %
Cholesterol 0 mg 0 %
Sodium 442 mg 19 %
Potassium 340 mg 7 %
Carbohydrate 14 g 5 %
Fiber 3 g 12 %
Sugars 6 g
Protein 3 g
Vitamin A 35 %
Vitamin C 20 %
Calcium 4 %
Iron 6 %
Vitamin E 15 %
Thiamin 8 %
Vitamin B6 15 %
Phosphorus 6 %
Magnesium 8 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons olive oil plus additional for garnish (optional)
  • 2 medium DOLE® White Onions, chopped
  • 6 stalks DOLE® Celery, chopped
  • 2 medium DOLE® Carrots, chopped
  • 2 cups small DOLE® Cauliflower florets
  • 1 large DOLE® Sweet Potato, peeled and chopped
  • 1 medium celery root, chopped
  • 7 cups unsalted vegetable stock
  • ½ cup plus 2 tablespoons chopped hazelnuts
  • 1 tablespoon brown or yellow mustard seeds (optional)
  • 1½ teaspoons salt
  • Fresh thyme leaves for garnish (optional)

Directions

  1. Heat oil in a large sauce-pot over medium-high heat; add onions and cook 5 minutes or until tender, stirring occasionally. Add celery, carrots and cauliflower; cook 10 minutes or until starting to brown, stirring occasionally. Add sweet potato, celery root and stock; heat to a simmer. Reduce heat to medium-low; cover and cook 45 minutes or until vegetables are very tender.
  2. Toast hazelnuts in a small skillet over medium-low heat 3 minutes or until lightly browned and fragrant; add mustard seeds, if using, and cook 2 minutes or until mustard seeds start to pop, stirring frequently.
  3. Purée soup in batches in a blender on high 1 minute or until smooth; transfer back to sauce-pot and stir in salt. Makes about 10 cups.
  4. Serve soup topped with hazelnut mixture garnished with oil and thyme, if desired.

Chef Tip:To freeze soup, cool puréed soup in sauce-pot in sink filled with ice water. Divide soup into freezer-safe containers and freeze up to 3 months. Thaw soup overnight in the refrigerator, cover and reheat on the stovetop (or in a microwave-safe dish in microwave oven on high) until internal temperature reaches 165°F. Prepare toasted hazelnut mixture before serving.

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Winter Solstice Soup Prep Time:25 minutes Cook time:1.5 Hours Serves: 10
Nutrition facts: 131 Calories, 7 grams fat
Ingredients: 2 tablespoons olive oil plus additional for garnish (optional) 2 medium DOLE® White Onions, chopped 6 stalks DOLE® Celery, chopped 2 medium DOLE® Carrots, chopped 2 cups small DOLE® Cauliflower florets 1 large DOLE® Sweet Potato, peeled and chopped 1 medium celery root, chopped 7 cups unsalted vegetable stock ½ cup plus 2 tablespoons chopped hazelnuts 1 tablespoon brown or yellow mustard seeds (optional) 1½ teaspoons salt Fresh thyme leaves for garnish (optional) Directions:Heat oil in a large sauce-pot over medium-high heat; add onions and cook 5 minutes or until tender, stirring occasionally. Add celery, carrots and cauliflower; cook 10 minutes or until starting to brown, stirring occasionally. Add sweet potato, celery root and stock; heat to a simmer. Reduce heat to medium-low; cover and cook 45 minutes or until vegetables are very tender.Toast hazelnuts in a small skillet over medium-low heat 3 minutes or until lightly browned and fragrant; add mustard seeds, if using, and cook 2 minutes or until mustard seeds start to pop, stirring frequently.Purée soup in batches in a blender on high 1 minute or until smooth; transfer back to sauce-pot and stir in salt. Makes about 10 cups.Serve soup topped with hazelnut mixture garnished with oil and thyme, if desired.Chef Tip:To freeze soup, cool puréed soup in sauce-pot in sink filled with ice water. Divide soup into freezer-safe containers and freeze up to 3 months. Thaw soup overnight in the refrigerator, cover and reheat on the stovetop (or in a microwave-safe dish in microwave oven on high) until internal temperature reaches 165°F. Prepare toasted hazelnut mixture before serving.