Root Vegetable Soup

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Root Vegetable SoupRecipe
Photo: Karry Hosford
"This soup was invented on a chilly evening as a way to use root vegetables." --CL Reader
8 servings (serving size: 1 1/4 cups)


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3 cups chopped peeled baking potato
2 1/2 cups chopped peeled turnips (about 1 1/4 pounds)
1 1/2 cups chopped peeled rutabaga
1 1/4 cups chopped peeled butternut squash
1 cup chopped onion
1/2 cup chopped carrot
1 1/2 teaspoons dried rubbed sage
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
2 cups 2% reduced-fat milk


Combine first 9 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; let stand 10 minutes. Place one-third of vegetable mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining vegetable mixture. Return soup to pan; stir in milk. Cook over medium heat until thoroughly heated.

Created date

March 2005

Nutritional Information

Calories 124
Caloriesfromfat 10 %
Fat 1.4 g
Satfat 0.8 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 5.7 g
Carbohydrate 23.2 g
Fiber 3.9 g
Cholesterol 5 mg
Iron 1 mg
Sodium 330 mg
Calcium 120 mg