Winter Vegetable Soup

Name: Winter Vegetable Soup
Ingredients: 3 tbsp olive oil; 1 cup coarsely chopped onion; 1 cup peeled, cored and coarsely chopped Granny Smith apple; 1 cup peeled and coarsely chopped turnip; 1 cup peeled and chopped butternut squash (seeds discarded); 1 cup coarsely chopped carrot; 1 cup peeled, chopped sweet potato; 5 cups vegetable (or chicken) stock; 1/4 cup maple syrup; Cayenne pepper; 1 small whole-grain baguette; 3 oz goat cheese; 1/4 cup chopped fresh chives

13 ingredients

10 steps

Ingredients

3 tbsp olive oil
1 cup coarsely chopped onion
1 cup peeled, cored and coarsely chopped Granny Smith apple
1 cup peeled and coarsely chopped turnip
1 cup peeled and chopped butternut squash (seeds discarded)
1 cup coarsely chopped carrot
1 cup peeled, chopped sweet potato
5 cups vegetable (or chicken) stock
1/4 cup maple syrup
Cayenne pepper
1 small whole-grain baguette
3 oz goat cheese
1/4 cup chopped fresh chives

Directions

1

For soup, heat oil in a large saucepan on medium-high heat.
2

Add onion and saute until translucent.
3

Add apple, turnip, squash, carrot, and sweet potato; season with salt, then saute 5 minutes.
4

Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender.
5

Add syrup, then cayenne pepper to taste.
6

Cool slightly.
7

Puree with a handheld mixer, food processor or blender.
8

For toast toppers, cut 6 slices bread and toast them.
9

Spread 1/2 oz goat cheese on top of each; sprinkle with chives.
10

Pour soup into 6 large bowls; float toast on top.