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Winter Vegetable Soup

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Winter Vegetable Soup

Winter Vegetable Soup

Fiona Haynes
As the mercury plunges I'm increasingly in the mood for comfort food, but want to resist the temptation to indulge in high-fat, high-calorie fare. Checking first to see what vegetables I had on hand I decided to make a nourishing winter vegetable soup. My favorite way to enjoy a vegetable-based soup is to puree it, making a velvety blend of goodness, without the need for cream or butter. While I use chicken broth in this soup, feel free to use a vegetable broth instead for a real vegetarian soup.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 2 tsp olive oil
  • 1 cup chopped leeks, white parts only
  • 3/4 cup chopped celery
  • 1 clove garlic, minced
  • 1 1/2 cups carrots, sliced
  • 1 cup rutabaga or turnips, cut into 1-inch pieces
  • 1 medium russet potato, peeled, cut into pieces
  • 1 15 ounce can diced tomatoes
  • 4 cups fat-free, low sodium chicken broth, divided
  • Salt and pepper as desired

Preparation:

Heat oil on medium heat in a large pot. Sauté garlic, celery, leeks and carrots for 5 minutes.

Add chopped rutabaga, and potatoes, followed by canned tomatoes and 3 cups of broth. Bring to a boil, then cover and simmer for 40 minutes, until vegetables are tender.

In two or three batches, puree soup with in a blender , or use an immersion blender. Add extra cup of broth to thin the soup a little.

Serves 6-8.

Per 1 ½ cup serving: Calories 113, Calories from Fat 16, Total Fat 1.8g (sat0.2g), Cholesterol 0mg, Sodium 168mg, Carbohydrate 20.2g, Fiber 4.1g, Protein 4.1g

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