Jan's Root Vegetable Soup

Jan's Root Vegetable Soup Recipe

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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

Step-By-Step

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.

About Jan's Root Vegetable Soup

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