Winter Vegetable Soup

122 Reviews
95% would make this recipe again

A tasty and healthy root vegetable soup.

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Ingredients

??? potatoes, coarsely cut into 3 cm pieces ???
??? parsnips, coarsely cut into 3 cm pieces ???
??? carrots, coarsely chopped into 3 cm pieces ???
??? turnips, coarsely cut into 3 cm pieces ???
??? celery, coarsely chopped into 3 cm pieces ???
??? onions, coarsely cut into 3 cm pieces ???
??? leeks, coarsely cut into 3 cm pieces ???
??? olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? cayenne pepper [optional] ???
??? chicken broth, warm ???
??? water, warm ???
??? milk, partly skimmed, 2% ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Peel the potatoes, parsnip, carrots, and turnips. Coarsely cut all the vegetables into uniform 3 cm pieces.
  2. Heat the oil in a saucepan over medium heat. Add all the vegetables and cook over medium heat for about 10 min with occasional stirring. Season with salt, pepper, and a pinch of Cayenne pepper, if desired.
  3. Pour in the warm broth and water. Cook, uncovered, until the potatoes are cooked and fork-tender, about 20 min.
  4. Purée the soup in a blender. Adjust the seasoning. Add the milk, then warm up and serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (370 g)

Amount

% Daily Value

Calories

160

Fat

4 g

5 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

410 mg

17 %

Carbohydrate

30 g

10 %

Fibre

4 g

18 %

Sugars

7 g

Net Carbs

26 g

Protein

4 g

Vitamin A

36 %

Vitamin C

43 %

Calcium

9 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin K
Good source of  :
Fibre, Magnesium, Manganese, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1 ½
Milk and Alternatives 0
Fats ½
More info
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Reviews

122 Reviews (111 with rating only) 95% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
february 15, 2010 | I would make this recipe again

Yummy and simple. Nice way to get the kids to eat lots of vegetables.

Useful 0
february 09, 2011 | I would make this recipe again

Taking other comments into consideration I left out salt & pepper, adding rosemary, tarragon, curry, tumeric and marjoram instead! I left out the milk (once the soup was blended, it was creamy enough); also left out leeks. Delicious!

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

Even the turnip haters loves this recipe.

Useful 0

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