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Winter Vegetable Soup

 

Wonderful veggie-loaded soup...
 

3 Tbs 

 

olive oil

 

1 cup 

 

coarsely chopped onion

 

1 cup 

 

peeled, cored and coarsely chopped Granny Smith apple

 

1 cup 

 

peeled and coarsely chopped turnip

 

1 cup 

 

peeled and chopped butternut squash (seeds discarded)

 

1 cup 

 

coarsely chopped carrot

 

1 cup 

 

peeled, chopped sweet potato

 

5 cups 

 

vegetable (or chicken) stock

 

¼ cup 

 

maple syrup

 

 

 

cayenne pepper to taste

 

1 small 

 

whole-grain baguette

 

3 ounces 

 

goat cheese

 

¼ cup 

 

chopped fresh chives

 

 

1

For soup: 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.

2

When cooled, puree with a handheld mixer, food processor or blender.

3

For toast toppers, cut 6 slices bread and toast them. Spread ½-ounce of goat cheese on top of each; sprinkle with chives.

4

Pour soup into 6 large bowls; float toast on top.

 

Servings: 6

 

 Nutrition Facts

 

 

 

 

 

 

Amount Per Serving

 

 

 

Calories

 

388.39

 

Calories From Fat (32%)

 

125.13

 

 

 

% Daily Value

Total Fat 14.09g

 

22%

 

Saturated Fat 3.95g

 

20%

 

Cholesterol 8.57mg

 

3%

 

Sodium 1576.76mg

 

66%

 

Potassium 726.36mg

 

21%

 

Carbohydrates 56.44g

 

19%

 

Dietary Fiber 7.01g

 

28%

 

Sugar 14.72g

 

 

 

Sugar Alcohols 0.00g

 

 

 

Net Carbohydrates 49.43g

 

 

 

Protein 11.50g

 

23%

 

 

 Recipe Source
Self

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