Jan's Root Vegetable Soup Recipe

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Jan's Root Vegetable Soup

Janice Kasper

By
@JanKasper

This a great soup for cold winter days.

It's also a great way to get children to eat their vegetables.


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Rating:

Prep:

15 Min

Cook:

1 Hr

Ingredients

6
potatoes, peeled and quartered
6
carrots, peeled and chopped
1 large
rutabaga or turnip, peeled and chopped
1
butternut squash or acorn squash, peeled and chopped
2
onions, chopped
64 oz
chicken broth
1
bay leaf
1 bunch
parsley, fresh
salt & pepper to taste

Directions Step-By-Step

1
Peel and cut vegetables. Place vegetables in a large stock pot with the chicken broth.
2
Season with salt and pepper. Add ½ bunch of parsley and bay leaf.
3
Boil until all vegetables are tender.
4
Remove bay leaf and discard. Remove vegetables but reserve the stock.
5
Puree the vegetables in a food processor or blender until smooth.
6
Add puree into soup stock and mix well into the until soup stock.
7
Garnish with remaining parsley when serving.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy