Winter Root Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.5
  • Total Fat: 2.9 g
  • Cholesterol: 0.8 mg
  • Sodium: 569.4 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Winter Root Vegetable Soup calories by ingredient
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an easy, creamy soup for a cold night an easy, creamy soup for a cold night
Number of Servings: 6


    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


Makes about 6 1-cup servings

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.

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