Winter Vegetable Soup

Winter Vegetable Soup

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Serves 6

Soup
  • 3tablespoons olive oil
  • 1cup coarsely chopped onion
  • 1cup peeled, cored and coarsely chopped Granny Smith apple
  • 1cup peeled and coarsely chopped turnip
  • 1cup peeled and chopped butternut squash (seeds discarded)
  • 1cup coarsely chopped carrot
  • 1cup peeled, chopped sweet potato
  • 5cups vegetable (or chicken) stock
  • 1/4cup maple syrup
  • 1 Cayenne pepper
Toast toppers
  • 1 small whole-grain baguette
  • 3ounces goat cheese
  • 1/4cup chopped fresh chives
Directions
  1. Heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly. Puree with a handheld mixer, food processor or blender.

  2. Cut 6 slices bread and toast them. Spread 1/2 oz goat cheese on top of each; sprinkle with chives. Pour soup into 6 large bowls; float toast on top.

Nutrition Per Serving

289 calories per serving, 12.5 g fat (4 g saturated), 40 g carbs, 4.5 g fiber, 8.5 g protein

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