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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.