Hearty Root Vegetable Soup
Photo by Paulina
Make it Fun!
Let little chefs add the ingredients to the soup pot. Imagine that you’re making a potion or witches’ brew!
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 4 servings
Ingredients:
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2 carrots, diced
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1 small onion, finely chopped
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1 cup (250 ml) rutabaga or turnip, peeled and diced
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1 cup (250 ml) celery, diced
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1 bay leaf
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3 tbsp. (45 ml) all-purpose flour
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2 cups (500 ml) milk
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1/2 cup (125 ml) 2% plain yogurt
How To:
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In a pot, combine carrots, onion, rutabaga, celery, bay leaf and 2 cups (500 ml) water. Bring to a boil over high heat. Cover, reduce heat to medium-low, and boil gently for 20 min or until vegetables are tender.
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Whisk 2 tbsp. of flour into milk and gradually stir into pot. Increase heat to medium and simmer, stirring often, for about 5 minutes or until thickened (do not let boil). Remove and discard bay leaf.
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Whisk remaining flour into yogurt. Stir yogurt into soup and heat, stirring for 2 to 3 minutes. Serve.
For Leftovers...
Portion into containers and freeze the soup for a cold, rainy day! It’ll be sure to warm little chef’s up after playing outside.