Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"This soup was invented on a chilly evening as a way to use root vegetables." --CL Reader

Recipe by Cooking Light April 2003

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Credit: Karry Hosford

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

124 calories; calories from fat 10%; fat 1.4g; saturated fat 0.8g; mono fat 0.4g; poly fat 0.1g; protein 5.7g; carbohydrates 23.2g; fiber 3.9g; cholesterol 5mg; iron 1mg; sodium 330mg; calcium 120mg.
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