Jan's Root Vegetable Soup

Jan's Root Vegetable Soup

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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.

Rating:

★★★★★ 1 vote

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

How to Make Jan's Root Vegetable Soup

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.

Printable Recipe Card

About Jan's Root Vegetable Soup

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



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