Root Vegetable Soup

Wondering what to do with all those leftover root veggies from the market, now that spring produce is upon us? This soup ought to take care of them all!

In a Dutch oven, combine 1 and 1/2 cups peeled and chopped baking potato, 1 and 1/4 cups peeled and chopped turnips, 3/4 cup peeled and chopped rutabaga, 1/2 cup peeled and chopped butternut squash, 1/2 cup chopped onion, 1/4 cup peeled and chopped carrot, 3/4 tsp. dried sage, 1/8 tsp. salt, and 14 ounces of vegetable broth.

Bring to a boil, then reduce heat and simmer for 30 minutes. Let stand for 10 minutes before transferring to a blender; process until smooth. Depending on the size of your blender, it will probably be a good idea to work in batches, and transfer the pureed soup to a bowl after each batch.

Return the pureed soup to the saucepan, and stir in 1 cup plain soy milk (such as Silk). Cook over medium heat just until thoroughly heated.

Ladle 1 and 1/4 cups of soup into each of 4 bowls. Each serving is 130 calories. Double all the quantities above, if you have even more leftover root veggies!

Cost:
baking potato $0.92
turnips $0.96
rutabaga $1.85
butternut squash $2.81
onion $0.48
carrot $0.34
plain soy milk $2.49