Donna's Recipes: Creamy Winter Vegetable Soup

Don't be deceived by the name of this soup. It is very low in fat but has a wonderful creamy texture and complex flavor. It is full of important nutrients and fiber. Choose any combination of root vegetables and add sausage, ham, or other meat if desired.

  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 2 cups potatoes, peeled and chopped
  • 2 cups rutabaga, peeled and chopped
  • 2 cups parsnips, peeled and chopped
  • 2 cups turnips, peeled and chopped
  • 1 cup carrots, peeled and chopped
  • 1 can (49 ounces) fat-free chicken or vegetable broth
  • 2 teaspoons herbs de provinces or Italian seasoning
  • 2 turkey Italian sausage links, optional
  • 1 cup fat-free half & half
  • 1/2 cup white wine, optional
  • salt and pepper to taste
  • parsley for garnish

In a large soup pot, heat oil. Add onion and cook until translucent. Add all other chopped vegetables and cook about 5 minutes while stirring occasionally. Add chicken broth and seasoning. Bring to a boil. Reduce heat, cover pan and continue to boil gently for 45 minutes or until all the vegetables are very tender.

Using a hand held immersion blender, blenderize the soup to desired consistently.(It can be completely smooth or leave some of the vegetables chunky.) Add sausage if desired, and half & half. Heat through. Add additional broth or wine to thin to desired consistency. Season with salt and pepper to taste.

Garnish with parsley or another green herbs.

Serves 6

Nutritional Information per serving:

Calories 170 Fat, gm. 2 Protein, gm. 14 Carbs, gm. 24 Cholesterol, mg. 0 Fiber, gm. 5.0

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