Recipes and Cooking Winter White Vegetable Soup 3.8 (11) This side dish soup is loaded with vegetables, making it high in fiber and vitamins. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2003 Print Rate It Share Share Tweet Pin Email Photo: Colleen Duffley Prep Time: 45 mins Cook Time: 40 mins Roast Time: 1 hrs Total Time: 2 hrs 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 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) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 112 Calories 2g Fat 20g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.