jan's root vegetable soup

Name: Jan's Root Vegetable Soup
Prep time: 15 min
Cook time: 1 h
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 ounce(s) chicken broth; 1 - bay leaf; 1 bunch(es) parsley, fresh; - salt & pepper to taste

(1 RATING)

27 Pinches

Janice Kasper

Jesup, GA

Updated on Feb 21, 2010

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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prep time 15 Min

cook time 1 Hr

method ---

yield

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 ounces chicken broth
1 - bay leaf
1 bunch parsley, fresh
- salt & pepper to taste

How To Make jan's root vegetable soup

Step 1

Peel and cut vegetables. Place vegetables in a large stock pot with the chicken broth.

Step 2

Season with salt and pepper. Add ½ bunch of parsley and bay leaf.
Step 3

Boil until all vegetables are tender.
Step 4

Remove bay leaf and discard. Remove vegetables but reserve the stock.
Step 5

Puree the vegetables in a food processor or blender until smooth.
Step 6

Add puree into soup stock and mix well into the until soup stock.
Step 7

Garnish with remaining parsley when serving.
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