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View more "Soups & Creams" recipes Autumn vegetable soup Recipe

Autumn vegetable soup

Dairy Farmers of Canada
Add to Calendar 09/17/2019 10:00 AM 09/17/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tbsp (30 mL) butter
2 medium onions, coarsely chopped
2 cloves garlic, minced
3 medium carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 small zucchini, coarsely chopped
2 medium potatoes, peeled and diced
2 medium tomatoes, peeled and chopped
3 tbsp (45 mL) chopped fresh parsley
2 cups (500 mL) chicken broth
1/4 tsp (1 mL) dried thyme
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) Milk

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/autumn-vegetable-soup?source=calendar
Autumn vegetable soup true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Soups & Creams
  • Prep. Time 20 mins
  • Cooking Time 25 - 30 mins
  • Yields 6 servings

You can experiment with this recipe by using whatever vegetables you have on hand. For a chunkier version prepare it without puréeing.

  • Course Soups & Creams
  • Prep. Time 20 mins
  • Cooking Time 25 - 30 mins
  • Yields 6 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1986 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 tbsp (30 mL) butter
2 medium onions, coarsely chopped
2 cloves garlic, minced
3 medium carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 small zucchini, coarsely chopped
2 medium potatoes, peeled and diced
2 medium tomatoes, peeled and chopped
3 tbsp (45 mL) chopped fresh parsley
2 cups (500 mL) chicken broth
1/4 tsp (1 mL) dried thyme
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) Milk

Preparation

Melt butter in a large saucepan. Add onions and garlic and cook 5 min.

Add carrots, celery, zucchini, potatoes, tomatoes, half of the parsley (reserve remaining for garnish), stock, thyme, salt and pepper. Bring to a boil, cover, reduce heat and cook 25 min or until vegetables are very tender.

Purée soup in blender or food processor. Return to heat. Add milk. Cook until heated thoroughly. Do not allow soup to boil. Taste and add seasoning if necessary.

Garnish each serving with reserved parsley.

143 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1986 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1986 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 172 Calories
Protein: 7 g
Carbohydrate: 26 g
Fat: 5 g
Fibre: 4.2 g
Sodium: 490 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 14 % / 149 mg
Vitamin C: 51 %
Vitamin A: 36 %
Vitamin B12: 24 %
Folate: 22 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/3 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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