Creamy Root Vegetable and Chicken Soup

Creamy Root Vegetable and Chicken Soup

Budget cooking at it’s finest, here. You will find that if you use seasonal produce as much as possible, you’re grocery bill could be lower – not to mention it’s better for the planet. Time to lose a few summer pounds so I revisited this recipe, already on my site. Here’s why…

Chatting with a friend, I mentioned my plan to cook up some soup as a way to trim down. She asked, “well will that really fill you up”? I think she was picturing a clear broth with a few sad veggies floating inside. NOT what I meant.

This soup is creamy (will explain later), protein packed, fiber packed, and filling as all get out. Ever cooked a turnip before? It has the consistency of a potato but 1/3 of the calories that a potato has (try 34 calories per cup). Butternut squash lends that sweet potato flavor but squash has half the calories of sweet potato! Next, it’s “creamy” because you puree half the mixture. Just 1/4 c. dairy and it becomes all the more decadent (seeming). I’ve used both half and half and light cream, both worked well.

I urge you to use fresh herbs here – they make all the difference. An alternant title for this soup could be “farmer’s market soup” because it’s chock full of items you often see at the market but pass by (hello, turnip?). Pick them up! Local, seasonal, and delicious – worth it for your wallet and your waistline.

Creamy Root Vegetable and Chicken Soup

Serves 4-6

1 tbsp. olive oil

1 large onion, diced

3 tbsp. minced garlic

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh sage

2 1/2 c. diced, peeled Yukon Gold potatoes (about 2)

3 1/2 c. diced, peeled butternut squash

2 c. diced, peeled turnip

4 c. chicken broth

1/4 c. half and half or light cream

2 c. chopped, cooked chicken breast

1/2 tsp. pepper

1/2 tsp. salt, or more to taste

1. Heat olive oil in large soup pan or dutch oven over medium high heat. Add onion and saute for five minutes.

2. Add garlic and herbs, saute about 2 minutes or until fragrant.

4. Add potato, squash, turnip, and chicken broth. Turn heat to high and bring to boil.

5. Once it reaches a boil, reduce heat to low, place lid on pan, and simmer for 20 minutes.

6. Remove 3 cups. worth of soup and place in blender. Blend until completely smooth. Alternately, blend with stick blender until it’s partially blended – this yields a more stew like consistency – smaller chunks rather than larger – but the ease made it worth it for me. 

7. Add mixture back to soup pot, along with prepared chicken, light cream, salt and pepper. Serve.

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