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14Ingredients
105Minutes
260Calories
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Ingredients
US|METRIC
7 SERVINGS
- 3 leeks (medium)
- 3 parsnips (medium, peeled and cut crosswise into 1/2-inch pieces)
- 3 medium carrots (peeled and cut crosswise into 1/2-inch pieces)
- 2 lb. butternut squash (or any type of winter squash, peeled and cut into 1/2-inch cubes)
- 2 celery stalks (large or 3 medium, cut crosswise into 1/2-inch pieces)
- 1 celery root (medium, peeled and cut into 1/2-inch cubes)
- 2 shallots (peeled and quartered)
- 8 garlic cloves (thinly sliced)
- 1 1/2 Tbsp. fresh thyme leaves (chopped, or 2 teaspoons dried)
- 3 Tbsp. olive oil
- salt
- freshly ground black pepper
- 5 cups vegetable stock (or canned low-sodium broth)
- 3/4 cup dry white wine
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium880mg37% |
Potassium1100mg31% |
Protein5g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber8g32% |
Sugars11g |
Vitamin A390% |
Vitamin C80% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Julie 2 years ago
I have made this soup multiple times, never with exactly the same veggies (it’s sometimes hard to get ahold of all the ones listed here organically). It is always SO good. I’ve made it for friends and family and everyone always enjoys it. I roast the veggies a lot longer to make them sweeter and more caramelized. I’m excited to make it again tonight!