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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.

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Nutrition Facts

Calories:
110
Fat:
1
Saturated Fat:
0
Carbs:
24
Fibre:
5
Sugar:
0
Cholesterol:
0 mg
Protein:
4
Sodium:
390 mg
Potassium:
720