Fall Harvest SoupFall Harvest Soup
Fall Harvest Soup
Fall Harvest Soup
Logo
Recipe - Quality Foods
Fall Harvest Soup
Fall Harvest Soup
Prep Time25 Minutes
Servings4
Cook Time50 Minutes
Ingredients
2 tbsp olive oil
1 clove garlic, minced
1 yellow onion, diced
2 medium russet potatoes, peeled and diced
1 medium rutabaga (or sweet potato), peeled & diced
2 stalks celery, diced
2 carrots, peeled & diced
1 tbsp Italian seasoning
1/4 tsp paprika
Salt & pepper, to taste
4 cups vegetable or chicken broth
1/4 cup sour cream
1 tbsp butter
1/4 cup flour
3/4 cup milk
Directions

1.      In a large pot, sauté the onion and celery in the olive oil until onions are soft, about 5 minutes. Add in garlic and Italian seasoning and stir for one minute more. Add in the potatoes, carrots & rutabaga (or sweet potato). Stir to combine and add broth.

2.      Bring the soup to a rolling boil then lower the temperature to a simmer. Cover the soup and simmer for 30 minutes, or until the vegetables are tender. Once the vegetables are cooked through, stir in the sour cream.

3.      In a separate, smaller pot, make a roux by melting the butter over medium-high heat. Once the butter is melted, add the flour and whisk constantly for about 1 minute. Slowly start adding in the milk, a little at a time, whisking the mixture the whole time to fully incorporate the flour/butter & milk. Do this until all of the milk is used and the mixture is thick.

4.      Add the roux to the soup slowly, making sure to stir it in well to ensure the roux is fully incorporated into the soup. Lower the temperature of the soup to avoid it burning to the bottom of the pot and let stand for 10 minutes or so. Give it another good stir and serve.

25 minutes
Prep Time
50 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tbsp olive oil
Western Family - Pure Olive Oil
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
1 clove garlic, minced
Garlic - Bulb, Mesh
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
1 yellow onion, diced
Onions - Yellow, Large
Onions - Yellow, Large, 425 Gram
$1.86 avg/ea$0.44/100g
2 medium russet potatoes, peeled and diced
Not Available
1 medium rutabaga (or sweet potato), peeled & diced
Yams - Red Garnet, Fresh
Yams - Red Garnet, Fresh, 400 Gram
$2.28 avg/ea$0.57/100g
2 stalks celery, diced
Celery - Bunch, Fresh
Celery - Bunch, Fresh, 675 Gram
$5.64 avg/ea$0.84/100g
2 carrots, peeled & diced
Carrots - Carrots 5LB Cello
Carrots - Carrots 5LB Cello, 5 Pound
$6.99$0.31/100g
1 tbsp Italian seasoning
Western Family - Italian Seasoning
Western Family - Italian Seasoning, 37 Gram
$3.99$10.78/100g
1/4 tsp paprika
Mccormick - Paprika
Mccormick - Paprika, 35 Gram
$5.49 was $6.99$15.69/100g
Salt & pepper, to taste
Windsor - Salt & Pepper Shakers
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
4 cups vegetable or chicken broth
Not Available
1/4 cup sour cream
Dairyland - Sour Cream 14% M.F.
Dairyland - Sour Cream 14% M.F., 250 Millilitre
2 for $6
$3.00 was $3.29$1.20/100ml
1 tbsp butter
QF - Quality Foods Salted Butter
QF - Quality Foods Salted Butter, 454 Gram
rewards logoFree with 3450 Points Redeemed
$6.99$1.54/100g
1/4 cup flour
Western Family - All Purpose White Flour
Western Family - All Purpose White Flour, 2.5 Kilogram
$5.99 was $6.39$0.24/100g
3/4 cup milk
Dairyland - 2% Milk, Partly Skimmed
Dairyland - 2% Milk, Partly Skimmed, 4 Litre
rewards logoFree with 3450 Points Redeemed
$5.69$0.14/100ml

Directions

1.      In a large pot, sauté the onion and celery in the olive oil until onions are soft, about 5 minutes. Add in garlic and Italian seasoning and stir for one minute more. Add in the potatoes, carrots & rutabaga (or sweet potato). Stir to combine and add broth.

2.      Bring the soup to a rolling boil then lower the temperature to a simmer. Cover the soup and simmer for 30 minutes, or until the vegetables are tender. Once the vegetables are cooked through, stir in the sour cream.

3.      In a separate, smaller pot, make a roux by melting the butter over medium-high heat. Once the butter is melted, add the flour and whisk constantly for about 1 minute. Slowly start adding in the milk, a little at a time, whisking the mixture the whole time to fully incorporate the flour/butter & milk. Do this until all of the milk is used and the mixture is thick.

4.      Add the roux to the soup slowly, making sure to stir it in well to ensure the roux is fully incorporated into the soup. Lower the temperature of the soup to avoid it burning to the bottom of the pot and let stand for 10 minutes or so. Give it another good stir and serve.