Creamy Winter Vegetable Soup

Here is a nice change to a traditional tomato based vegetable soup. This winter vegetable soup is delicious and creamy. And because the vegetables are pureed you might even have luck getting your pickiest eaters to try it.  This winter vegetable soup does take a little more work that traditional vegetable soup because of the added step of pureeing but the final results are well worth it. To complete the meal, serve with hot rolls or a nice crusty bread.

Creamy Winter Vegetable Soup

(make about 6 servings)

Ingredients:
2 tablespoons sunflower oil
2 tablespoons butter
3 medium carrots, peeled and chopped
1 large parsnip, peeled and chopped
1 large potato, peeled and chopped
1 large turnip, peeled and chopped
1 onion, chopped
6 cups water
1 ¼ cups milk
1 piece fresh root ginger, peeled and grated
Salt and ground black pepper
3 tablespoons natural yogurt
2 tablespoons fresh dill, finely chopped
Splash of lemon juice

Instructions:

Heat the sunflower oil and butter in a large saucepan. Add the carrots, onion, potato, parsnip and turnip and saute for a few minutes, reduce heat to low and cover for 15 minutes to sweat the vegetables, shaking the pan occasionally so that the vegetables wont stick.

Add the water to the saucepan and bring to a boil. Season with salt and pepper. Cover again and simmer for about 20 minutes or until all of the vegetables are tender. Strain the vegetables, reserving the liquid. Place the vegetables and ginger into a food processor or blender and puree until smooth. Return the vegetable mixture and reserved liquid to the saucepan, add the milk and stir constantly while reheating the soup on a low heat. Remove from the heat and season to taste with additional salt and pepper. Stir in the yogurt, lemon juice and dill.

If you have leftovers to reheat be sure to reheat on low, stirring often to prevent the soup from curdling.

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