Winter Vegetable Soup

"This recipe is adapted from epicurious.com. It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches."
 
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photo by White Rose Child photo by White Rose Child
photo by White Rose Child
photo by White Rose Child photo by White Rose Child
Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

  • 22.18 ml olive oil
  • 236.59 ml coarsely chopped onion
  • 236.59 ml coarsely chopped parsnip (or turnip)
  • 236.59 ml peeled cored and chopped apple (I usually use gala)
  • 236.59 ml peeled chopped butternut squash
  • 236.59 ml coarsely chopped carrot
  • 236.59 ml peeled coarsely chopped sweet potato
  • 1064.65 ml vegetable stock
  • 3 finely chopped garlic cloves (or to taste)
  • black pepper, to taste
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directions

  • Heat oil in a large saucepan on med-high heat.
  • Sauté onion until translucent.
  • Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
  • Add vegetable stock and bring to a boil.
  • Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
  • Let cool slightly, puree and enjoy!

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Reviews

  1. What a smooth, warming, pumpkin-coloured soup! Very easy to make as well; nice served with homemade bread. I used 1 1/2 Tbsp oil plus a little water near the end of the sauteeing to help the veggies steam up nicely. Also extra garlic!! The apple adds a lovely sweet dimension. Great recipe, Harriet, keep 'em coming!
     
  2. So good.
     
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RECIPE SUBMITTED BY

I'm a student living in Sydney, Nova Scotia (Canada). I was introduced to this site by my cousin White Rose Child. We share very similar tastes in food, and have a blast cooking together when we get the chance! I love experimenting with new recipes and ingredients, and find my time in the kitchen relaxing. I have a passion for fresh fruits and vegetables and love visiting my local farmers markets. I'm inspired by Dr. Gillian McKeith's recipes and views on healthy eating, (I love her fennel and hazelnut soup!). Most recently I have begun experimenting with increasing the amount of raw foods in my diet, which has been a fun endeavor. I have a weakness for baking sugary treats for my friends and family, but I try not to go overboard. I don't want to kill them with kindness!
 
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