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Root Vegetable Soup

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

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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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.