Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 11 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
45 mins
roast:
1 hr
cook:
40 mins
total:
2 hrs 25 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

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

112 calories; fat 2g; cholesterol 6mg; saturated fat 1g; carbohydrates 20g; insoluble fiber 5g; protein 4g; vitamin a 145.8IU; vitamin c 29.5mg; sodium 189mg; calcium 101mg; iron 1.1mg.
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