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Golden Autumn Soup

Here's a great way to use the freshest produce harvested in fall. It's a hot and hearty soup that I like to make for everyday dinners and special-occasion suppers.
  • Total Time
    Prep: 15 min. Cook: 30 min. + cooling
  • Makes
    12 servings (3 quarts)

Ingredients

  • 5 medium parsnips, peeled and chopped
  • 5 medium carrots, sliced
  • 2 medium onions, chopped
  • 1 medium sweet potato, peeled and chopped
  • 1 medium turnip, peeled and chopped
  • 2 celery ribs, sliced
  • 2 bay leaves
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cups half-and-half cream or evaporated skim milk
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon pepper

Directions

  • In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and pepper; heat through.
Nutrition Facts
1 cup: 0g saturated fat (0 sugars, 0 fiber). Diabetic Exchanges: 1 starch, 1 vegetable.

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