Almost every week we received a big bag of root veggies from the CSA so I needed to figure out what to do with them. The night before I peeled and peeled and chopped many root veggies and then in the morning put them in the slow cooker with the other ingredients and a few hours later, YUM! It really came out amazing and I liked the added texture and bite of the pasta.
CSA Root Vegetable & Lentil Soup
Lots of root veggies, peeled and chopped (we used parsnips, turnips, carrots, sunchokes and potatoes)
10 small shallots, peeled and chopped
1 head of garlic, peeled
water or veggie broth (enough to cover veggies)
1 cup lentils
1 lb of soup shells (optional)
Spices – we used dashes of nutmeg, ground celery seed, chili powder, garlic powder, onion powder, ginger
Salt
Place root veggies, shallots, garlic, lentils & liquid in a slow cooker on low for 8 hours
After cooked and softened or when you get to it (we were out all day, so the full 8 hours) use an immersion blender to puree but still leaving a little texture (or more if that is what you like)
Add spices and salt to taste
Add dry pasta, if using and additional water/broth if too thick. Let cook together till pasta is softened.
Enjoy 🙂
Marisa's Healthy Kitchen 
Oct 18, 2015 @ 23:09:09
When I have too many veggies, I chop them all up, cook what I use, and freeze what’s left. Not all freeze well, but beets, other root veggies and garlic do. Once they are chopped it makes your next meal that much faster to prep. One freezing tip, cut/chop close to the same size so they defrost and cook evenly..and empty it’s freezer bag of as much air as possible (makes all the difference for me).
Oct 19, 2015 @ 08:06:30
Thank you!!!!!! That is an amazing idea! I do that with some things but never thought about it for root veggies! Perfect 🙂 Done & Done! Thanks! ❤