Ingredients for Winter Vegetable Soup
- Light Olive Oil
- Garlic Cloves
- Leeks
- Kumara
- 1 cup carrots, chopped
- Parsnips
- Celery Ribs
- Chicken Stock
- Pumpkin
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How to Make Winter Vegetable Soup
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 2 cloves of minced garlic and 1 cup of sliced leeks. Cook, stirring occasionally, until the leeks are softened, about 5-7 minutes.
- Add 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped potatoes, 1 cup chopped butternut squash, 4 cups vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the vegetables are tender.
- Carefully transfer the soup in batches to a blender (or use an immersion blender) and puree until smooth. If using a blender, vent the lid to prevent pressure buildup.
- Return the pureed soup to the pot. Stir in 1/4 cup heavy cream (optional) and heat through. Do not boil.
- Serve hot, garnished with a dollop of cream or a sprinkle of fresh herbs if desired. Enjoy with our cheesy chive muffins (recipe #73071) for a truly delightful meal!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
79g
Fat
8g
Carbs
22g
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Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Soups Stews Vegetables Holiday Event Low Fat Winter Dietary Christmas Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Brunch Presentation Served Hot 4 Hours Or Less
