Jan's Root Vegetable Soup

Jan's Root Vegetable Soup

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Janice Kasper

By
@JanKasper

1
This a great soup for cold winter days.

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

Ingredients

  • 6
    potatoes, peeled and quartered
  • 6
    carrots, peeled and chopped
  • 1 lg
    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
Rating:

★★★★★ 1 vote5

Prep:15 Min
Cook:1 Hr

How to Make Jan's Root Vegetable Soup

Step-by-Step

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

Printable Recipe Card

About Jan's Root Vegetable Soup

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

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