Appetizers / Soups / Salads

Vegetable Root Fall Soup is for Dinner.

Vegetable Root Fall Soup takes 20 minutes to prepare.

Vegetable Root Fall Soup takes 40 minutes to cook.

Vegetable Root Fall Soup makes 8 servings.

The ingredients for Vegetable Root Fall Soup are:

1/3 cup extra light olive oil
1 tbs unsalted butter
2 carrots
1 parsnip
1 potato
4 celery
1 medium rutabaga
1 small zucchini
1 large onion
4 garlic cloves
1 box of low sodium chicken broth
1.5 ts kosher salt
.75 ts sage
1 tbs brown sugar
Dash of cayenne pepper

Here is how you make Vegetable Root Fall Soup:

1. Peel and cube all vegetables and set aside2. Put oil and butter in large pot.3. Add onions and garlic. Saute for 2 mins.4. Add all other vegetables.5. Add salt, sage and cayenne and stir for 3 mins.6. Add low sodium chicken broth and bring to boil7. Reduce heat to simmer, cover pot and wait 30 min.8. Add brown sugar9. Blend entire soup with hand blender and enjoy!Number of Servings: 8Recipe submitted by SparkPeople user BRIDE101010.

The nutritional information for Vegetable Root Fall Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 179.7

• Total Fat: 10.7 g
• Cholesterol: 6.4 mg
• Sodium: 789.8 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 4.2 g
• Protein: 3.2 g