Sign up for Cooking Friend · Sign in

Winter Veggie Soup

Icon Julie / Main dishes


Mark's recipe


Directions

  1. Chop and toss turnips, parsnips, carrots and onions in 2 T olive oil.
  2. Roast in 400°F oven until nicely browned.
  3. Puree 2 c of the roast veggies, reserve the rest.
  4. In a large pot, fry garlic in 2 T olive oil.
  5. Add chicken and cook through.
  6. Add chicken broth, tomatoes, roast veggies, puree.
  7. Bring to a boil, add rosemary and corn.
  8. Cook for a few more minutes and serve.

Before you begin


Prep time:
Cook time:
Yields:

Ingredients

  • 1 lb each: turnips, carrots, parsnips
  • 10 oz frozen corn
  • 2 white or yellow onions
  • 3 cans (14.5 oz) peeled, diced tomatoes
  • 3 cans (14.5 oz) chicken broth
  • 4 cloves of garlic
  • 2 t fresh rosemary
  • 2 lb chicken breast
  • 1/4 c olive oil
.

0 fans of this recipe

0 comments


You need to be logged in to post a comment. You can log in or sign up.