- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Serves 6
Ingredients
- 2
- carrots, diced
- 500
- 4
- squash, diced
- 1
- 3
- turnip, diced
- 0
- 5
- Chicken Broth, 30% Less Sodium
- 1.2
- 1/2
- Roasted Garlic & Peppercorn Cooking Sauce
- 125
- 2
- cornstarch
- 30
Directions
- Step 1
- In a large pot, place carrots, squash, turnip and broth. Bring to a boil. Reduce heat and simmer for 15 min. Stir in sauce and return to a simmer.
- Step 2
- Combine cornstarch with 2 tbsp (30 mL) water and stir into soup. Simmer for another 3 min., or until thickened.
Tip
Use vegetable broth instead of chicken broth to make this hearty soup a true vegetarian dish. For a smoother texture, purée the soup with an immersion blender.
Nutritional Facts
- Calories:
- 110
- Fat:
- 1 g
- Carbs:
- 24 g
- Fibre:
- 5 g
- Protein:
- 4 g
- Sodium:
- 390 mg
- Potassium:
- 720