Vegetable Sage Soup

18 Dec
Are you all ready for the holidays? After a long day of shopping yesterday, both my husband and I are all ready for Christmas to come! We just need to wrap everything. Yikes.
Well, this soup is not only delicious, its packed with lots of cheap and yummy veggies that add flavor and great texture after you blend it up! Really any vegetables that you have in the fridge could work. Carrots, potatoes and squash are great choices that are inexpensive and blend up quite nicely to offer a great texture. This soup can warm you up on a cold day and you don’t need to feel bad about eating two or three servings because its just vegetables! This is my kind of meal! And, I know I know, there’s pumpkin in this recipe, SO, if you’re sick of pumpkin, you can omit it and your soup will still be fabulous. Blended vegetable soups are all the rage in my house. I love ’em and can’t get enough. The possibilities and combinations are endless! Make some soup today!
Vegetable Sage Soup
2 tablespoons butter
1 onion, chopped
1 carrot, peeled and chopped
2 turnips, rinsed and chopped
1 parsnips, peeled and chopped
1 cup pureed pumpkin (NOT pumpkin pie filling)
6 cups chicken stock, or just enough to cover all the veggies
3 fresh sage leaves, chopped (about 1/4 teaspoon dried…or more if you really like the flavor)
1 bay leaf
2 pinches dried thyme
1/2 cup cream, half & half, milk, whatever you have
In large pot, melt butter. Mix in all prepared vegetables except for the pumpkin. Sauté 8-10 minutes or until vegetables start to get a little color. Stir in pumpkin, stock and seasonings. Simmer 20-30 minutes until all veggies are fork tender. Remove bay leaf. Blend soup until smooth. Stir in cream and taste. Adjust seasonings to your liking. Keep soup warm on stove top until ready to serve. Be sure to not boil soup once dairy has been added!

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