Winter Vegetable Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
75
protein 
1 g
sodium 
331 mg
carbohydrates 
13 g
fat 
2 g
fiber  
3 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

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

Instructions 
  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.