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Winter Vegetable Soup


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


  • 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


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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