Creamy Root Vegetable

Creamy root vegetable soup

Difficulty
Easy
Preparation
15 minutes
Cooking time
20 minutes
Servings
6
2 Tbsp

Olive oil

1

Yellow onion, finely chopped

2 Cups

Squash (acorn or butternut), cubed

1 Cup

Golden beets, cubed

1 Cup

Parsnips, cubed

½ Cup

Apple, cubed (optional)

2 Cups

Water (retained from steaming the veggies)

1 Cup

Chicken stock

½ Cup

a2 Milk® Whole

To taste

Salt and pepper

Garnish

Walnuts and thin-sliced apples

  1. Heat the olive oil in a 5 qt. stock pot over medium heat. Add the chopped onion and reduce the heat. Sauté until softened.
  2. Place the cubed root vegetables and apple in a steaming basket over 2 cups boiling water. Steam until tender but not soft, about 5-7 minutes. Retain the steaming water.
  3. Working in batches, place the sautéed onions and steamed root veggies into a blender. Gradually add the retained steaming water and puree until smooth.
  4. Return the blended mixture to the pot. Add the chicken stock. Bring the mixture to a gentle simmer. Reduce the heat to low and season with salt and pepper. Add the whole milk.
  5. To serve, ladle the soup into bowls. Garnish with thin-sliced apples and chopped walnuts, as desired.
Calories130
130
Calories
10g
Protein
2.5g
Total Fat

Amount per serving% Daily Value*
Calories130
Total Fat 2.5g
Saturated Fat 1.58%
Cholesterol 10mg
Sodium 60mg3%
Total Carbohydrate 39g14%
Dietary Fibre 4g14%
Total Sugars 29g
Includes 3g Added Sugars
Protein6g
Vitamin D 1mcg6%
Calcium 192mg15%
Iron 0mg0%
Potassium 506mg10%
Milk
Allergens
Milk

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* No significant difference has been shown between milk from rBST-treated and non rBST-treated cows
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