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Winter Vegetable Soup
A tasty and healthy root vegetable soup.
Ingredients
| 3 | potatoes, coarsely cut into 3 cm pieces | 600 g | |
| 3 | parsnips, coarsely cut into 3 cm pieces | 280 g | |
| 2 | carrots, coarsely chopped into 3 cm pieces | 200 g | |
| 2 | turnips, coarsely cut into 3 cm pieces | 340 g | |
| 3 stalks | celery, coarsely chopped into 3 cm pieces | 220 g | |
| 1 | onions, coarsely cut into 3 cm pieces | 200 g | |
| 1 | leeks, coarsely cut into 3 cm pieces | 300 g | |
| 2 tbsp | olive oil | 30 mL | |
| 1 pinch | salt [optional] | 0.2 g | |
| ground pepper to taste [optional] | |||
| 1 pinch | cayenne pepper [optional] | 0.2 g | |
| 4 cups | chicken broth, warm | 1 L | |
| 1 cup | water, warm | 250 mL | |
| 1 cup | milk, partly skimmed, 2% | 250 mL |
Before you start
A blender or food processor will be very useful to purée the soup.
Method
- Prepare the vegetables: Peel the potatoes, parsnip, carrots, and turnips. Coarsely cut all the vegetables into uniform 3 cm pieces.
- Heat the oil in a saucepan over medium heat. Add all the vegetables and cook over medium heat for about 10 min with occasional stirring. Season with salt, pepper, and a pinch of Cayenne pepper, if desired.
- Pour in the warm broth and water. Cook, uncovered, until the potatoes are cooked and fork-tender, about 20 min.
- Purée the soup in a blender. Adjust the seasoning. Add the milk, then warm up and serve.
Observations
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
Nutrition Facts Table
per 1 serving (370 g)
|
Amount % Daily Value |
|
Calories 160 |
|
Fat 4 g 5 % |
|
Saturated
0.8 g
4 % |
|
Cholesterol 0 mg |
|
Sodium 410 mg 17 % |
|
Carbohydrate 30 g 10 % |
|
Fibre 4 g 18 % |
|
Sugars 7 g |
|
Net Carbs 26 g |
|
Protein 4 g |
|
Vitamin A 36 % |
|
Vitamin C 43 % |
|
Calcium 9 % |
|
Iron 8 % |
Claims
This recipe is :- Diet-related health claims :
- Heart-healthy
- Excellent source of :
- Folacin, Potassium, Vitamin A, Vitamin K
- Good source of :
- Fibre, Magnesium, Manganese, Vitamin B6, Vitamin C
- Source of :
- Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Zinc
- Low :
- Cholesterol, Saturated Fat
- Free :
- Added Sugar, Trans Fat
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 1 |
| Vegetables | 1 ½ |
| Milk and Alternatives | 0 |
| Fats | ½ |
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Reviews
AMPAINE
2013-01-31T11:54:02+00:00 january 31, 2013Very simple to make - tastes very "healthy" was the general response.
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Anonyme
2021-10-20T19:02:38+00:00 october 20, 2021 | I would make this recipe againEven the turnip haters loves this recipe.
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slightlywoman
2012-02-13T04:41:49+00:00 february 13, 2012 | I would make this recipe againIt is like a very thick pea soup but with better flavour.
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Azurelite
2011-02-09T00:14:08+00:00 february 09, 2011 | I would make this recipe againTaking other comments into consideration I left out salt & pepper, adding rosemary, tarragon, curry, tumeric and marjoram instead! I left out the milk (once the soup was blended, it was creamy enough); also left out leeks. Delicious!
Useful
Anonyme
2021-10-20T19:02:38+00:00 october 20, 2021 | I would make this recipe againThis soup was very satisfying. My picky 13 year old son rates it an 11 out of 10 and I was afraid that he might not eat it at all. I found it has a very slightly sweet undertone from the carrot and parsnip. I used the gram weights to measure the veggies and found the soup made a lot. I needed to add a bit more broth than the recipe called for but that could be because I simmered it a longer than the recipe specified. Any recipe that will get my son to eat veggies is a winner in our household!
Useful
Top Reviews
View All ReviewsKatharsis
february 05, 2009 | I would make this recipe againThis is a pretty yummy and simple soup. I usually puree in some soft tofu to soups like this to add a bunch of protein and really make a meal of it.
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Anonyme
october 20, 2021It's not bad, it's just really boring. It has no real distinct flavours except for a bit of spice. I ended up throwing half of it out at the end of the week because I knew it wasn't going to get eaten. It is easy to make but so are a lot of other really tasty soups. So for next time, I'm going to give this one a pass.
Useful
Azurelite
february 09, 2011 | I would make this recipe againTaking other comments into consideration I left out salt & pepper, adding rosemary, tarragon, curry, tumeric and marjoram instead! I left out the milk (once the soup was blended, it was creamy enough); also left out leeks. Delicious!
Useful
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