Jan's Root Vegetable Soup

Jan's Root Vegetable Soup Recipe

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Janice Kasper


This a great soup for cold winter days.

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


★★★★★ 1 vote

15 Min
1 Hr


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

How to Make Jan's Root Vegetable Soup


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