Winter Vegetable Soup Recipe

Name: Winter Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large leeks, white parts only, cleaned and sliced; 1 large onion, chopped; 3 garlic cloves, minced; 12 lb winter squash, peeled, seeded, and diced (I use butternut squash); 2 medium carrots, chopped; 1 celery, chopped; 2 small turnips, peeled and diced; 1 lb russet potato, peeled and diced; 7 cups vegetable stock or 7 cups vegetable broth; 1 bay leaf; 1 -2 fresh thyme sprig; 1 -2 parsley sprig; salt, to taste; 1 cup low-fat milk (optional); fresh ground pepper, to taste

Servings: persons

3 large leeks, white parts only, cleaned and sliced
1 large onion, chopped
3 garlic cloves, minced
12 lb winter squash, peeled, seeded, and diced (I use butternut squash)
2 medium carrots, chopped
1 celery, chopped
2 small turnips, peeled and diced
1 lb russet potato, peeled and diced
7 cups vegetable stock or 7 cups vegetable broth
1 bay leaf
1 -2 fresh thyme sprig
1 -2 parsley sprig
salt, to taste
1 cup low-fat milk (optional)
fresh ground pepper, to taste

1
To a large soup pot add the first 9 ingredients.
2
Tie the bay leaf, thyme sprigs, and parsley sprigs together with kitchen twine or tie in a piece of cheesecloth; add to the pot.
3
Bring mixture to a boil; add salt, lower heat, and simmer 1 hour.
4
Remove the bouquet garni; puree the soup in a blender (in batches) or with an immersion blender.
5
Return the soup to the pot; thin with milk as desired.
6
Add in plenty of pepper; taste and adjust the salt (you will need quite a bit to bring out the flavors).
7
Serve warm; garnish each bowl (if desired) with a dollop of yogurt, chopped parsley, or shredded Gruyere.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 large leeks, white parts only, cleaned and sliced, 1 large onion, chopped, 3 garlic cloves, minced, 12 lb winter squash, peeled, seeded, and diced (I use butternut squash), and more.

Yes, Winter Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Vegetable Soup

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