Root Vegetable Soup

Root Vegetable Soup
Photo by Karry Hosford

Ingredients

  • ¼ teaspoon salt
  • 1 ½ teaspoons dried rubbed sage
  • ½ cup chopped carrot
  • 1 ½ cups chopped peeled rutabaga
  • 2 ½ cups chopped peeled turnips (about 1 1/4 pounds)
  • 3 cups chopped peeled baking potato
  • ¼ teaspoon salt
  • + 13 more ingredients
    • 1 ½ teaspoons dried rubbed sage
    • ½ cup chopped carrot
    • 1 cup chopped onion
    • 1 ½ cups chopped peeled rutabaga
    • 2 ½ cups chopped peeled turnips (about 1 1/4 pounds)
    • 3 cups chopped peeled baking potato
    • 1 cup chopped onion
    • 1 ¼ cups chopped peeled butternut squash
    • 1 ¼ cups chopped peeled butternut squash
    • 2 cups 2% reduced-fat milk
    • 2 cups 2% reduced-fat milk
    • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

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. Ret...

View full recipe at My Recipes

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