Soup: 2 pt. Harvest Vegetable Soup
Source of Recipe
www.recipe-a-day.com
List of Ingredients
2 Tbs Olive Oil
1 large Onion chopped
2 large Carrots peeled and sliced
2 stalks Celery sliced (2 to 3)
1 medium Turnip sliced or chopped
2 large Parsnips sliced or chopped
3 large Russet Potatoes peeled and cubed
8 cups Water
1/2 tsp Turmeric
1 large Butternut Squash peeled and cubed
1 bunch Cilantro rinsed well and chopped
Salt and Pepper to taste Recipe
In a large soup pot, sauté chopped onion in warmed olive oil over a medium heat setting until soft, about 3 to 5 minutes. Add carrots, celery, turnip, parsnips, potatoes, and water to the pot. Add turmeric and lightly season with salt and pepper. Bring the vegetables to a boil, then reduce heat to a simmer until vegetables are almost soft, about 15 to 18 minutes. Add butternut squash and continue simmering until soft, about 8 to 10 minutes. Add cilantro and adjust salt. Puree the soup with a hand blender on the stove top or place small portions of the soup in a blender and puree; either method will produce a thick soup. Serve warm and enjoy.
Notes: Serves 12 (1 cup)
Calories 140, Fat 3g, Fibre 5g
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