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Winter Root Vegetable Soup


Winter Root Vegetable Soup Recipe

Ingredients:
  • 3 parsnips, peeled and cut into 1/2-inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 1 celery root, peeled and cut into 1/2-inch pieces
  • 2 turnips, quartered
  • 1 sweet potato, peeled and cut into 1/2-inch pieces
  • 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons butter
  • 1 stalk celery, diced
  • 1/2 sweet onion, diced
  • 1 quart vegetable broth
  • 1/2 cup half-and-half cream
  • salt and ground black pepper to taste
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 324
Total Fat 18g
Saturated Fat 6.4g
Cholesterol 23mg
Sodium 1851mg
Total Carbohydrate 40.7g
Dietary Fiber 10.4g
Sugars 9.2g
Protein 5.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

40.5173088847


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