Winter Root Vegetable SoupSubmitted by: RICCILYNN
Introductionan easy, creamy soup for a cold night an easy, creamy soup for a cold night
Olive oil, 1 tbsp
Onions, 2 medium
Parsnips, 1 large peeled
Celery,2 large stalks
Garlic, 5 cloves
Carrots, 1 large scrubbed
Turnips, 1 large, peeled
Leeks (white part only), 2 leeks
Swanson Chicken Broth 99% Fat Free, 6 cup
Milk, nonfat, 1 cup
Heat olive oil in large heavy soup pot. Chop all vegetables into 1 inch chunks. Add onion and parsnip to the oil, stir and press a piece of aluminum foil down over them so that they can sweat. Allow them to cook for about 5 minutes, stirring occasionally. Add the remainder of the vegetables, the broth (which is about 3 14 1/2 ounce cans) plus enough water to cover the vegetables (about 1 cup). Bring to a boil, turn heat to low and allow to simmer for 25 minutes or until all vegetables are tender.
In small batches, put vegetables and broth into a blender or food processor. Puree until smooth, transferring each batch to a new pot. When finished add the milk and salt and pepper to taste. This can be made a day or two in advance, just gently reheat.
Number of Servings: 6
Recipe submitted by SparkPeople user RICCILYNN.