WINTER VEGETABLE SOUP

Winter Vegetable Soup image

This recipe is adapted from epicurious.com. It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches.

Provided by Harriet

Categories Yam/Sweet Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

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Ingredients

1 1/2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped parsnip (or turnip)
1 cup peeled cored and chopped apple (I usually use gala)
1 cup peeled chopped butternut squash
1 cup coarsely chopped carrot
1 cup peeled coarsely chopped sweet potato
4 1/2 cups vegetable stock
3 finely chopped garlic cloves (or to taste)
black pepper, to taste

Steps:

Heat oil in a large saucepan on med-high heat.
Sauté onion until translucent.
Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
Add vegetable stock and bring to a boil.
Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
Let cool slightly, puree and enjoy!

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