Roasting the vegetables in this recipe helps to maximize the flavor of the soup. What's more - all of these veggies are abundant and available during the winter months.
Prep Time: 20 minutes
Serving Size: 1½ cups
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1 inch chunks
2 small turnips, peeled and cut into 1 inch chunks
2 parsnips, peeled and cut into 1 inch chunks
2 carrots, peeled and cut into 1 inch chunks
1 large onion, peeled and diced
3 celery stalks, diced
½ small head green cabbage, chopped
4 cloves garlic, chopped
1 tablespoon olive oil
1 tablespoon dried Herbs de Provence
2 quarts low-sodium Vegetable Broth
1 tablespoon Sherry vinegar
1 teaspoon salt (optional)
½ teaspoon ground black pepper
Chef Tip: If you can’t find Sherry vinegar, use a good quality red wine vinegar instead.
MAKE IT GLUTEN-FREE: Ensure the ingredients you are using are gluten-free and this dish can be gluten-free.
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