Winter Vegetable Soup
Try this Winter Vegetable Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 2 tablespoons butter
- 4 cups chicken broth
- 1/4 cup sour cream
- freshly ground pepper
- 1 tablespoon horseradish
- 3 large carrots peeled and cut into 1 inch chunks
- 1 leek, peeled rinsed and sliced (white and light green pa
- 2 celery stalks sliced
- 1 parsnip, peeled and cut into chunks
- 3 potatoes, peeled and cut into chunks (i like yukon golds
- Carbohydrate 1.01562937583269 g
- Cholesterol 626.304166673397 mg
- Fat 127.897003335742 g
- Fiber 0.307427085487534 g
- Protein 152.484467708589 g
- Saturated Fat 38.2206855570558 g
- Serving Size 1 1 serving (846g)
- Sodium 633.447331627321 mg
- Sugar 0.708202290345159 g
- Trans Fat 10.7860993057149 g
- Calories 1805 calories
Melt butter in a large deep pot over medium high heat. Add carrots, leek, celery and parsnip and stir until they begin to soften, about 5 minutes. Add potatoes and stir for another couple of minutes.Add broth and bring to a simmer. Cook until veggies are tender, about 30 minutes.Transfer soup to blender and puree until smooth - you might have to do this in batches. Season to taste with salt and pepper.If you want a garnish, mix up the sour cream and the horseradish and drizzle over the top. Grind on some pepper and serve in warmed bowls.
