Winter White Vegetable Soup


This side dish soup is loaded with vegetables, making it high in fiber and vitamins.

Winter White Vegetable Soup
Photo: Colleen Duffley
Prep Time:
45 mins
Cook Time:
40 mins
Roast Time:
1 hrs
Total Time:
2 hrs 25 mins


  • 1 medium beet, trimmed (about 8 ounces)

  • 1 medium onion, chopped

  • 1 tablespoon butter

  • 1 small head cauliflower, coarsely chopped (4 cups)

  • 2 medium turnips, peeled and cut into 1-inch pieces (3 cups)

  • 1 medium celeriac, peeled and cut into 1-inch pieces (3 cups)

  • 2 medium potatoes, peeled and cut into 1-inch pieces (3 cups)

  • 1 large fennel bulb, sliced (discard leafy tops ( (2 cups)

  • 2 medium parsnips, peeled and coarsely chopped (1 cup)

  • 2 cloves garlic, halved

  • 4 cup water

  • 1 ½ cup milk

  • 1 tablespoon snipped fresh chives (optional)


  1. Wrap beet in foil. Roast in a 400° degree oven about 1 hour or until just tender. Cool. Peel and dice or grate; set aside.

  2. Meanwhile, in a 4-quart Dutch oven cook and stir onion in hot butter over medium heat about 5 minutes or until tender. Add cauliflower, turnips, celeriac, potatoes, fennel, parsnips, garlic, 1/4 teaspoon salt, and water. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until vegetables are very tender. Remove from heat. Stir in the 1 1/2 cups milk. Let cool slightly.

  3. Transfer soup mixture in batches to a blender or food processor; cover and blend or process until smooth. Return all soup to Dutch oven. Add additional milk to reach desired consistency. Heat through. Ladle into individual bowls and sprinkle with beets and, if desired, chives. Makes 10 servings.


Roast, peel, and dice or grate beet as above. Cover and chill beet up to 24 hours. For soup, prepare soup thorough step 2. After cooling slightly, blend or process as in step 3. Do not return to Dutch oven as directed. Transfer mixture to a storage container and refrigerate up to 24 hours. To serve, return mixture to Dutch oven and stir in additional milk to desired consistency. Heat through and serve as above.

Nutrition Facts (per serving)

112 Calories
2g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 112
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 189mg 8%
Total Carbohydrate 20g 7%
Protein 4g
Vitamin C 29.5mg 148%
Calcium 101mg 8%
Iron 1.1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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