Creamy Vegetable Soup
Prep time:
Cook time:
Total time:
Serves: 8
- 8 cups chicken stock
- 3 cups rutabaga, cut into 1-inch cubes
- 2 cups russet potatoes, cut into 1-inch cubes
- 8 ounces yellow cipollini onions (or any tiny, yellow onion)
- 1 Leek
- 12 small carrots with greens still attached
- 1 cup heavy whipping cream
- Salt and pepper to taste
- 2 bay leaves
- In a large pot, bring the chicken stock to a boil.
- Lower heat, add rutabaga and potatoes, cover
- Simmer for 30 minutes or until rutabaga is soft
- Mash roughly half of the potatoes and rutabaga, leaving larger pieces.
- Preheat oven to 450 degrees F
- Halve onions, thinly slice white section of leek, and peel carrots leaving some greens attached (about an inch).
- Place on a baking sheet and spray the tops with Nonstick Cooking Spray (Olive Oil Flavor)
- Roast for 15 minutes, remove leeks, add them to soup, and continue roasting onions and carrots for 20 additional minutes
- Add cream and salt and pepper to taste. Mix until combined.
- Remove from heat and add the carrots and onions.
Serving size: 1½ cups Calories: 149 Fat: 6.3 Saturated fat: 3.6 Carbohydrates: 21.4 Sugar: 9 Sodium: 982 Fiber: 4.7 Protein: 3.2 Cholesterol: 21
Recipe by You Brew My Tea at https://www.youbrewmytea.com/creamy-vegetable-soup/
3.5.3251