Pureed Root Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
400 grams rutabaga675 grams celeriac/celery root600 grams parsnips500 grams turnips2 tbsp olive oil3 large leeks, white and light green parts only1/2 large onion2 quarts low-sodium chicken broth2 12-oz boxes Mori-Nu Silken Tofu, soft1 tbsp grated ginger root1 1/2 tsp cumin2 tsp cinnamon1 tbsp curry powder 1/4-1/2 tsp cayenne peppersalt and black pepper to taste
Cut rutabaga, parsnips, turnips, and celeriac into about half-inch dice.
Slice leeks in half lengthwise and slice into thin rounds. Chop onion roughly. In a large soup pot (I used an 8-quart and had a little extra room), saute these in the oil until soft and translucent.
Add ginger, cumin, cinnamon, curry powder, cayenne, salt and pepper to onions and leeks and stir until the spices are fragrant, maybe a minute or two.
Add diced vegetables, chicken stock and enough water to cover vegetables.
Bring to boil. Reduce to simmer. Cook until vegetables can be mashed against the side of the pot with a fork.
Add the tofu. Puree soup in a blender in batches or use an immersion blender.
Makes 14 2-cup servings.
I like a big bowl of soup. The serving size is about two cups or about 400 grams. (I put an empty bowl on my scale and measure out 400-415 grams.)
Number of Servings: 14
Recipe submitted by SparkPeople user REVJVH.
Slice leeks in half lengthwise and slice into thin rounds. Chop onion roughly. In a large soup pot (I used an 8-quart and had a little extra room), saute these in the oil until soft and translucent.
Add ginger, cumin, cinnamon, curry powder, cayenne, salt and pepper to onions and leeks and stir until the spices are fragrant, maybe a minute or two.
Add diced vegetables, chicken stock and enough water to cover vegetables.
Bring to boil. Reduce to simmer. Cook until vegetables can be mashed against the side of the pot with a fork.
Add the tofu. Puree soup in a blender in batches or use an immersion blender.
Makes 14 2-cup servings.
I like a big bowl of soup. The serving size is about two cups or about 400 grams. (I put an empty bowl on my scale and measure out 400-415 grams.)
Number of Servings: 14
Recipe submitted by SparkPeople user REVJVH.
Nutritional Info Amount Per Serving
- Calories: 141.2
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 412.8 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.6 g
- Protein: 6.5 g
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