Canyon Ranch Blog

Winter Vegetable Soup

Nutrition Information (per serving)

1 g
331 mg
13 g
2 g
3 g
0 mg
6 (¾ cup ea.)

⅓ cup diced acorn squash
⅓ cup diced carrots
⅓ cup diced parsnips
⅓ cup diced rutabaga
⅓ cup diced potato
⅓ cup diced celery
½ cup diced yellow onions
1 Tbsp extra-virgin olive oil
¼  tsp minced garlic
2 cups tomato juice
2 cups vegetable stock
½  tsp dry basil
Pinch dry thyme
¼  tsp sea salt
¼  tsp freshly ground black pepper
1 Tbsp fresh chopped parsley
½ tsp Worcestershire sauce

  1. In a large saucepan, combine all diced vegetables. Add olive oil and garlic and sauté until onions are translucent.
  2. Add all remaining ingredients and cook for 15 minutes.
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