Root Vegetable Soup

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 10%
  • Fat: 1.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.7g
  • Carbohydrate: 23.2g
  • Fiber: 3.9g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 330mg
  • Calcium: 120mg

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

  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.
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.

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