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Creamy Winter Vegetable Soup


Serves 6
5 points plus

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  • 4 tsp olive oil, divided
  • 3/4 pound(s) uncooked baby carrots
  • 1/2 item(s) uncooked fennel bulb(s), sliced
  • 1 cup(s) uncooked cubed parsnip(s), chopped
  • 2 medium uncooked potato(es), chopped
  • 1 cup(s) uncooked leek(s), cleaned and sliced
  • 1 medium uncooked, onion(s), chopped
  • 2 1/2 cup(s) vegetable broth
  • 2 cup(s) low-fat milk
  • 1 Tbsp light butter
  • 10 garlic cloves



Step 1

Roast veggies seasoned with salt and pepper in a 450 degree oven for 35 minutes, stirring halfway through. Meanwhile, gently heat milk, pour in cornstarch slurry made with 3 tbsp. veggie broth and 3 tbsp. cornstarch . Heat until thickened, season with salt, pepper and grated fresh nutmeg. Stir in butter. Place veggies in six quart stockpot, with broth, salt, pepper, thyme, Italian seasoning, etc. Stir. Add bay leaf. Cook until veggies are tender. Add milk, heat through. Can use an immersion blender if needed.

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