Winter Harvest Vegetable Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. âA friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!â Ingredients:
3 medium carrots, halved and thinly sliced |
3/4 cup chopped celery |
1 medium onion, chopped |
2 green onions, thinly sliced |
1 tablespoon butter |
1 tablespoon olive oil |
1 garlic clove, minced |
7 cups reduced-sodium chicken broth or vegetable 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 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
additional thinly sliced green onions, optional |
Directions:
1. 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.
2. Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
3. 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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