Chive Biscuits and Easy Root Vegetable Soup

My freezer is full of par-boiled root vegetables from the garden.  Turnips, sweet potatoes, and leeks to name a few sit in the freezer waiting to be used.  Easy Root Vegetable Soup is quick and easy and utilizes the frozen vegetables perfectly. The turnips add a peppery flavor to the soup making is more flavorful and the sweet potatoes are sweet and soft.  For added nutrition, use whole wheat elbow macaroni.  The extra chewy texture of the whole wheat noodles will provide the perfect “bite” to this wonderful soup.

Do you have a box of baking (aka Bisquick) mix in your pantry that you don’t know what to do with?  It isn’t just for making pancakes and waffles!  By adding sour cream and fresh snipped chives, you can turn ordinary biscuit mix into a warm and homemade side dish.

Easy Root Vegetable Soup

Serves 6

1 tablespoon olive oil

1-1/4 cups cubed sweet potato

1 turnip, cubed

1 medium leek (white portion only), thinly sliced

5 cups reduced-sodium chicken broth

1 small zucchini, halved and sliced

3/4 cup uncooked whole wheat elbow macaroni

1 bay leaf

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon pepper

Shredded mozzarella cheese (optional)

Heat olive oil in a large Dutch oven and heat over medium-high heat.  Add the sweet potatoes, turnip, and leek; stir to coat. Sauté for 6 minutes or until the vegetables crisp tender. 

Stir in the remaining ingredients.  Bring to a boil. Cover and reduce heat; simmer for 12-14 minutes or vegetables and macaroni are tender, stirring twice. Discard bay leaf.

Spoon into serving bowls.  Sprinkle with mozzarella cheese if desired.

Chive Biscuits

Serves 15

3 cups biscuit/baking mix

4 tablespoons minced chives

2/3 cup water

2/3 cup light sour cream

Preheat oven to 450 degrees.  In a large bowl, combine biscuit mix and chives. Stir in water and sour cream just until moistened.

Scoop out batter (small ice cream scoop size) and drop onto a baking sheet coated with cooking spray. Bake for 8-10 minutes or until lightly browned. Serve warm.