Don’t let the cold weather be an excuse to eat poorly. During snowstorms and chilly days it’s important to remember that comfort food doesn’t have to be unhealthy. Soup is a great meal option in the winter. A hearty soup can keep you warm, healthy and full! Soup can be made in large quantities and frozen for a later date, making it an ideal meal to prep. One of our favorite soups is the Winter Vegetable Soup which was adapted from AboutFood.Com. Enjoy!
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes
• 2 tsp. olive oil
• 1 cup chopped leeks, white parts only
• 3/4 cup chopped celery
• 1 clove garlic, minced
• 1 1/2 cups carrots, sliced
• 1 cup rutabaga or turnips, cut into 1-inch pieces
• 1 medium russet potato, peeled, cut into pieces
• 1 15-oz. can diced tomatoes
• 4 cups fat-free, low sodium chicken broth, divided
• Salt and pepper as desired
Heat the oil on medium heat in a large pot. Sauté the garlic, celery, leeks and carrots for 5 minutes.
Add chopped rutabaga, and potatoes, followed by canned tomatoes and 3 cups of broth. Bring to a boil, then cover and simmer for 40 minutes, until vegetables are tender.
In two or three batches, puree soup with in a blender, or use an immersion blender. Add extra cup of broth to thin the soup a little.
Per 1 ½ cup serving: Calories 113, Calories from Fat 16, Total Fat 1.8g (sat0.2g), Cholesterol 0mg, Sodium 168mg, Carbohydrate 20.2g, Fiber 4.1g, Protein 4.1g