Golden Autumn Soup

This golden soup uses the freshest, most beautiful autumn produce.

The Ultimate Soup Cookbook, Reader’s Digest


5 medium parsnips, peeled and chopped
5 medium carrots, sliced
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
2 celery stalks, sliced
2 bay leaves
3 1/4 cups chicken broth
2 cups half-and-half or fat-free evaporated milk
1 teaspoon dried tarragon
1/4 teaspoon black pepper


  1. In a Dutch over or soup pot, combine parsnips, carrots, onions, sweet potato, turnip, celery, bay leaves and broth. Bring to boil, then reduce heat and simmer, covered, 30 minutes or until tender. Remove from heat, remove bay leaves and let cool 20 minutes.
  2. Transfer in small batches to a blender or food processor, cover and puree until smooth. Return to pot, add half-and-half, tarragon and pepper, and heat through.

Serves 12



Soups & Salads

Golden Autumn Soup
Print Recipe
Golden Autumn Soup
Print Recipe

Related content:

  • Creamy Potato and Asparagus SoupCreamy Potato and Asparagus Soup Serve up this potato and asparagus soup as a healthy comfort food for chilly days. Posted in
  • Chicken, Kale and Edamame White Tea Noodle SoupChicken, Kale and Edamame White Tea Noodle Soup Superfoods kale, edamame and white tea make classic chicken soup extra nutritious Posted in
  • Fish StockFish Stock Fish trimmings ' the head, skin and bones ' from any white fish with a good flavour can be used. (Oily fish are not suitable for making stock as they give it a strong, fatty flavour.) Posted in
  • Chicken CobblerChicken Cobbler A richly flavoured combination of chicken and mixed vegetables, cooked in cider, with a topping of light, herby scones, makes a great dinner, particularly in winter. Posted in
  • Lemon Barley Pilaf with ChickenLemon Barley Pilaf with Chicken Barley is a much underrated and seldom-used grain, which is a great shame since it has a pleasing flavour and texture as well as being a good source of fibre. Here it is cooked with a […] Posted in

Secrets to Staying Healthy & Happy


Baked Potato Skins with Smoked Salmon and Fresh Dill

Potato skins that are served in restaurants are often deep-fried. Brushing the skins with a little olive oil and butter and then baking them reduces the fat content of this popular appetizer. Baking gives them just as good a flavour and a nice crisp texture. Here the potato skins are filled with a creamy mixture of smoked salmon, light sour cream and fresh dill.


5 diets that don’t work

From South Beach to the Master Cleanse, diets that help you drop pounds in a hurry may seem appealing’but will set you up for failure. Here are five quick-fix diets that don’t work

Make a tasty chai latte at home

I’ve been having a great time on social networking platform Twitter, meeting current and future Best Health readers. One of them, Naveen Atwal of Toronto, heard my plea this morning for a delicious latte and kindly offered to share her (Indian) family’s recipe for homemade chai lattes with me and the Best Health community. If […]