Root Vegetable Soup

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Try some different tastes from the garden with this healthful soup.

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Ingredients

  • 3 C. potatoes, peeled & chopped
  • 2 ½ C. turnips, peeled & chopped
  • 1 ½ C. rutabaga, peeled & chopped
  • 1 ¼ C. butternut squash, peeled & chopped
  • 1 C. onion, chopped
  • ½ C. carrot, chopped
  • 1 ½ tsp. dried rubbed sage
  • ¼ tsp. salt
  • 3 ½ C. veggie broth
  • 2 C. 2% reduced-fat milk

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Directions

Combine all ingredients, except milk in a Dutch oven, bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; let stand 10 minutes. Place 1/3 of vegetable mixture in a blender; process until smooth. Pour puree soup into a large bowl. Repeat procedure with remaining vegetable mixture. Return soup to pan; stir in milk. Cook over medium heat until thoroughly heated.

Serves 8.

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