Root Vegetable Soup

Root Vegetable Soup Recipe
Photo: Karry Hosford
"This soup was invented on a chilly evening as a way to use root vegetables." --CL Reader

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

April 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note