Winter Harvest Vegetable Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tbsp butter
1 tbsp olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 bay leaf
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp pepper
additional thinly sliced green onions , optional

Directions:

In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer.
Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired. Yield: 12 servings (3 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.51 Kcal (358 kJ)
Calories from fat	19.19 Kcal
		% Daily Value*
Total Fat	2.13g	3%
Cholesterol	2.54mg	1%
Sodium	372.7mg	16%
Potassium	436.72mg	9%
Total Carbs	13.48g	4%
Sugars	3.97g	16%
Dietary Fiber	2.72g	11%
Protein	2.87g	6%
Vitamin C	11.9mg	20%
Vitamin A	0.7mg	24%
Iron	0.7mg	4%
Calcium	51.3mg	5%

Amount Per 100 g
Calories	33.89 Kcal (142 kJ)
Calories from fat	7.61 Kcal
		% Daily Value*
Total Fat	0.85g	3%
Cholesterol	1.01mg	1%
Sodium	147.69mg	16%
Potassium	173.06mg	9%
Total Carbs	5.34g	4%
Sugars	1.57g	16%
Dietary Fiber	1.08g	11%
Protein	1.14g	6%
Vitamin C	4.7mg	20%
Vitamin A	0.3mg	24%
Iron	0.3mg	4%
Calcium	20.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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