Photo: Cala
Winter Root Vegetable Soup
15 ingredients
35 min + 1 hr
6 servings
openrecipes
"I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night."
Estimated Nutrition (whole recipe, rough)
603
Calories
9g
Protein
31g
Fat
77g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 parsnips, peeled and cut into 1/2-inch pieces
- 3 carrots, peeled and cut into 1/2-inch pieces
- 1 celery root, peeled and cut into 1/2-inch pieces
- 2 turnips, quartered
- 1 sweet potato, peeled and cut into 1/2-inch pieces
- 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 1 stalk celery, diced
- 1/2 sweet onion, diced
- 1 quart vegetable broth
- 1/2 cup half-and-half cream
- salt and ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes