Chipotle Root Vegetable Soup

A thick, hearty soup made from a variety of winter veggies plus spicy, smokey chipotle chiles.  It’s sure to warm you right up!

Prep Time: 20 minutes    Total Time: 60 minutes

WHAT YOU NEED:

2 medium parsnips, scrubbed and peeled, cut into 3/4 inch cubes

1 small purple turnip (about the size of a tennis ball), scrubbed and peeled, cut into 3/4 cubes

1 medium rutabaga (about the size of a softball), scrubbed and peeled, cut into 3/4 cubes

4 medium carrots, scrubbed and peeled, cut into 3/4 inch cubes

2 large leeks, thinly sliced (use white part only; halve white stems and rinse well before slicing)

¼ c. olive oil

3 cloves fresh garlic, finely minced

½ cup apple cider

3-4 cups vegetable bouillon

1-3 chipotle chiles canned with adobo sauce (optional and to taste; see Tip below)

Pepitas (toasted pumpkin seeds) and lime wedges

MAKING IT:

Prepare parsnips, turnip, rutabaga, carrots and leeks as directed above.

Heat olive oil in a large soup pot over medium heat.  Add sliced leeks.  Sauté over medium-low heat for about 10 minutes, stirring often.  Leeks should be soft and tender.  Add garlic and sauté for about 5 more minutes. Do not let garlic brown.

To the pot, add the cut up root veggies, apple cider and 3 cups of bouillon (reserve remaining 1 cup bouillon). Cover and simmer mixture over medium heat for about 30-40 minutes until root vegetables are tender, but retain their shape.

Add chipotle chiles one at a time to the pot and begin to purée soup, using an immersion blender or purée with blender or food processor in batches. Taste after each addition of chiles until desired “heat” level is reached (see Tips below). While puréeing, it may be necessary to thin the soup with the reserved bouillon. 

Serve soup immediately, garnished with pepitas and a lime wedge. Makes 6 cups (1-1/2 quarts).

NUTRITION:

Nutrition Information per serving (1 cup): 180 Calories; 10g Total Fat; (2g Sat Fat; 0g Trans Fat); 0mg Chol; 500mg Sodium; 22g Total Carb; (4g Fiber; 9g Sugars); 3g Protein; 10% DV Potassium

TIPS:

Root vegetables vary in size! The total volume of the raw cubed carrots, parsnips, rutabaga and turnips should be about 6 cups. If you have more or less, adjust amount of bouillon added.

Everyone has a “heat” preference, so here’s a bit help in choosing the right amount of chipotle chiles:

·         0 canned chipotle peppers = no heat

·         1 canned chipotle pepper = mild heat

·         2 canned chipotle peppers = medium heat

·         3 canned chipotle peppers = darn hot

If you prefer a soup that’s chunky, take out about 1/3 of the vegetable mixture after simmering; then purée the rest.  Recombine the smooth and chunky portions, reheating if needed before serving.