Winter White Vegetable Soup

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  • Makes: 6 servings
  • Prep: 35 mins
  • Roast: 1 hr 400°F
  • Cook: 30 mins

Winter White Vegetable Soup

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Directions

  1. Preheat oven to 400 degrees F. Wrap beet in foil. Roast about 1 hour or just until tender; cool. Peel and chop beet; set aside.
  2. Meanwhile, in a 4-quart Dutch oven melt butter over medium heat. Add onion and garlic; cook about 5 minutes or until tender, stirring occasionally. Add cauliflower, fennel, potato, celeriac, turnip, parsnip, and salt. Add the water. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are very tender. Remove Dutch oven from heat. Stir in the 1 cup milk. Cool about 30 minutes.
  3. Transfer one-third of the vegetable mixture to a blender or food processor. Cover and blend or process until smooth. Transfer to a large bowl. Repeat twice more with remaining vegetable mixture.
  4. Return all of the vegetable mixture to Dutch oven. Stir in enough additional milk to make mixture desired consistency. Heat through.
  5. Sprinkle each serving with chopped beet. If desired, garnish with snipped chives.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed through Step 3. Place beet in an airtight container; cover, seal, and store in the refrigerator for up to 24 hours. Transfer cauliflower mixture to an airtight container; cover, seal, and store in the refrigerator for up to 24 hours. To reheat, transfer cauliflower mixture to a Dutch oven and stir in enough additional milk to make mixture desired consistency. Heat through. Serve as directed in Step 5.

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Nutrition Facts (Winter White Vegetable Soup)

  • Per serving:
  • 118 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 8 mg chol. ,
  • 501 mg sodium ,
  • 20 g carb. ,
  • 5 g fiber ,
  • 4 g pro.

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