Creamy Ginger Harvest Vegetable Soup



Prep time: 20 min   |    Cook time: 30 min   |   Ready In: 50 min

INGREDIENTS

  • 4 cups water or stock

  • 3 cups butternut squash, peeled & cubed

  • 1 cup turnip, peeled & cubed

  • 1 cup cauliflower, chopped

  • 1 cup green cabbage, chopped

  • 1 cup celery, diced

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 tablespoon minced garlic

  • 1 tablespoon fresh ginger, peeled & minced

  • 1 cup heavy cream

  • 2 cups milk

  • 1/2 cup fresh parsley, minced

  • 1 teaspoon salt

  • pepper, to taste

In a large pot, bring 4 cups water or stock to a boil. Add squash, turnip, cauliflower, cabbage and celery. Cook on medium heat, covered until tender, around 30 minutes. Turn off heat.


In a smaller saucepan, melt the butter. Add flour, garlic and ginger. Cook & stir for 5 minutes on low heat until garlic is lightly browned.


Turn off heat, add cream and stir well with a whisk. Add 1 cup of milk to the mixture, then add into the soup. Add parsley, salt & pepper and the remaining 1 cup of milk.


Simmer for 15 minutes, uncovered and serve.

© 2019 Hilltop Homestead

  • Facebook - Grey Circle
  • LinkedIn - Grey Circle
This site was designed with the
.com
website builder. Create your website today.
Start Now