Creamy Winter Soup + Candied Pecans
Warm up with this comforting Creamy Winter Soup paired with crunchy Candied Pecans. Perfect for chilly evenings, this soup blends roasted rutabaga and yams to create a velvety texture, while the addition of candied pecans adds a delightful sweetness that perfectly contrasts with the savory elements. Ideal for meal prep, this recipe is packed with wholesome ingredients and easily adaptable to fit various dietary preferences. Whether you’re enjoying it on a busy weeknight or serving it at a cozy family gathering, every spoonful promises warmth and satisfaction.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 6 portions 1x
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food
Ingredients
Scale
- 1 medium rutabaga (peeled and cut into 1-inch chunks)
- 4 medium yams (peeled and cut into 1-inch chunks)
- 3 teaspoons salt (divided)
- 1 tablespoon olive oil
- 6 slices thick-cut smoked turkey bacon (cut into chunks)
- 1 medium red onion (diced)
- 5 cups vegetable stock
- 1 celery stalk (chopped)
- 1 ½ teaspoons ground coriander
- 4 slices of turkey bacon (for topping)
- ½ cup chopped pecans
- 1 tablespoon sugar
Instructions
- Preheat oven to 350°F (175°C).
- Toss rutabaga and yams with olive oil and sprinkle with 2 teaspoons salt; roast for about 30 minutes until tender.
- In a large pot, cook turkey bacon over medium heat until crispy, then add diced onion; sauté until softened.
- Pour in vegetable stock and add chopped celery; bring to a boil.
- Stir in roasted vegetables along with seasonings; cover and simmer for 30-40 minutes until very soft.
- Let cool slightly, then blend until smooth; return to pot to heat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 10mg