Appetizers / Soups / Salads

Pureed Root Vegetable Soup is for Soup.

Pureed Root Vegetable Soup takes 25 minutes to prepare.

Pureed Root Vegetable Soup takes 75 minutes to cook.

Pureed Root Vegetable Soup makes 14 servings.

The ingredients for Pureed Root Vegetable Soup are:

400 grams rutabaga
675 grams celeriac/celery root
600 grams parsnips
500 grams turnips
2 tbsp olive oil
3 large leeks, white and light green parts only
1/2 large onion
2 quarts low-sodium chicken broth
2 12-oz boxes Mori-Nu Silken Tofu, soft
1 tbsp grated ginger root
1 1/2 tsp cumin
2 tsp cinnamon
1 tbsp curry powder
1/4-1/2 tsp cayenne pepper
salt and black pepper to taste

Here is how you make Pureed Root Vegetable Soup:

Cut rutabaga, parsnips, turnips, and celeriac into about half-inch dice.Slice leeks in half lengthwise and slice into thin rounds. Chop onion roughly. In a large soup pot (I used an 8-quart and had a little extra room), saute these in the oil until soft and translucent.Add ginger, cumin, cinnamon, curry powder, cayenne, salt and pepper to onions and leeks and stir until the spices are fragrant, maybe a minute or two.Add diced vegetables, chicken stock and enough water to cover vegetables.Bring to boil. Reduce to simmer. Cook until vegetables can be mashed against the side of the pot with a fork. Add the tofu. Puree soup in a blender in batches or use an immersion blender. Makes 14 2-cup servings.I like a big bowl of soup. The serving size is about two cups or about 400 grams. (I put an empty bowl on my scale and measure out 400-415 grams.)Number of Servings: 14Recipe submitted by SparkPeople user REVJVH.

The nutritional information for Pureed Root Vegetable Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 141.2

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 412.8 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 4.6 g
• Protein: 6.5 g

The dietary needs meet for Pureed Root Vegetable Soup is Vegan