Winter Vegetable Soup

118 Reviews
94% would make this recipe again

A tasty and healthy root vegetable soup.

Preparation : 10 min Cooking : 30 min
160 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Heart-healthy

Ingredients

3 potatoes, coarsely cut into 3 cm pieces 600 g
3 parsnips, coarsely cut into 3 cm pieces 280 g
2 carrots, coarsely chopped into 3 cm pieces 200 g
2 turnips, coarsely cut into 3 cm pieces 340 g
3 stalks celery, coarsely chopped into 3 cm pieces 220 g
1 onions, coarsely cut into 3 cm pieces 200 g
1 leeks, coarsely cut into 3 cm pieces 300 g
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 pinch cayenne pepper [optional] 0.2 g
4 cups chicken broth, warm 1 L
1 cup water, warm 250 mL
1 cup milk, partly skimmed, 2% 250 mL

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Peel the potatoes, parsnip, carrots, and turnips. Coarsely cut all the vegetables into uniform 3 cm pieces.
  2. Heat the oil in a saucepan over medium heat. Add all the vegetables and cook over medium heat for about 10 min with occasional stirring. Season with salt, pepper, and a pinch of Cayenne pepper, if desired.
  3. Pour in the warm broth and water. Cook, uncovered, until the potatoes are cooked and fork-tender, about 20 min.
  4. Purée the soup in a blender. Adjust the seasoning. Add the milk, then warm up and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 Serving (370 g)

Amount

% Daily Value

Calories

160

Fat

4 g

5 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

410 mg

17 %

Carbohydrate

30 g

10 %

Fibre

4 g

18 %

Sugars

7 g

Net Carbs

26 g

Protein

4 g

Vitamin A

36 %

Vitamin C

43 %

Calcium

9 %

Iron

8 %

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin K
Good source of  :
Fibre, Magnesium, Manganese, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1 ½
Milk and Alternatives 0
Fats ½

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Members' Reviews

118 Reviews (109 with rating only ) 94% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
AMPAINE
january 31, 2013

Very simple to make - tastes very "healthy" was the general response.

Useful 0
january 29, 2013 | I would make this recipe again

Even the turnip haters loves this recipe.

Useful 0
slightlywoman
february 13, 2012 | I would make this recipe again

It is like a very thick pea soup but with better flavour.

Useful 0
Azurelite
february 09, 2011 | I would make this recipe again

Taking other comments into consideration I left out salt & pepper, adding rosemary, tarragon, curry, tumeric and marjoram instead! I left out the milk (once the soup was blended, it was creamy enough); also left out leeks. Delicious!

Useful 1
march 29, 2021 | I would make this recipe again

This soup was very satisfying. My picky 13 year old son rates it an 11 out of 10 and I was afraid that he might not eat it at all. I found it has a very slightly sweet undertone from the carrot and parsnip. I used the gram weights to measure the veggies and found the soup made a lot. I needed to add a bit more broth than the recipe called for but that could be because I simmered it a longer than the recipe specified. Any recipe that will get my son to eat veggies is a winner in our household!

Useful 0

This recipe is in the following categories

Vegetables | Soups | High Fibre | Low Cholesterol | Halal | Low Saturated Fat | Heart-healthy

Top Reviews

View All Reviews
Katharsis
february 05, 2009 | I would make this recipe again

This is a pretty yummy and simple soup. I usually puree in some soft tofu to soups like this to add a bunch of protein and really make a meal of it.

Useful 7
Azurelite
february 09, 2011 | I would make this recipe again

Taking other comments into consideration I left out salt & pepper, adding rosemary, tarragon, curry, tumeric and marjoram instead! I left out the milk (once the soup was blended, it was creamy enough); also left out leeks. Delicious!

Useful 1
february 14, 2010

It's not bad, it's just really boring. It has no real distinct flavours except for a bit of spice. I ended up throwing half of it out at the end of the week because I knew it wasn't going to get eaten. It is easy to make but so are a lot of other really tasty soups. So for next time, I'm going to give this one a pass.

Useful 1

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