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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

Method

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.

Tips

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Calories:
110
Fat:
1 g
Carbs:
24 g
Fibre:
5 g
Protein:
4 g
Sodium:
390 mg
Potassium:
720
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