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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 174.8
  • Total Fat: 4.6 g
  • Cholesterol: 5.4 mg
  • Sodium: 500.7 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.7 g

View full nutritional breakdown of Roasted Root Vegetable Soup calories by ingredient
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Roasted Root Vegetable Soup

Submitted by: SMLJRL

Introduction

This roasted root vegetable soup combines parsnips, sweet potatoes and turnips with a little sweetness from a granny smith apple and a little kick from a jalapeno pepper. The flavors blend together ina smooth puree that's thick and rich with flavor yet very low in calories. You can enjoy it as is or add smoked turkey and sauteed leeks for a little more filling dish. (Note: nutritional values do not include turkey or leeks) This roasted root vegetable soup combines parsnips, sweet potatoes and turnips with a little sweetness from a granny smith apple and a little kick from a jalapeno pepper. The flavors blend together ina smooth puree that's thick and rich with flavor yet very low in calories. You can enjoy it as is or add smoked turkey and sauteed leeks for a little more filling dish. (Note: nutritional values do not include turkey or leeks)
Number of Servings: 6

Ingredients

    1 lg Onion, peeled and quartered
    1 Carrot, peeled and chopped into 1" pieces
    1/2 lb Parships, peeled split and sut into 1" pieces
    1 lg Sweet Potato, peeled, halved and quartered
    1 lg Grannyu Smith Apple, peeled, cored and quartered
    1 Celery Stalk, cut into 1" pieces
    1/2 lb Turnips, tops and bottoms cut off, halved and quartered
    1 Jalapeno, stem removed and split (include seeds for extra heat)
    1 Tbsp fresth Rosemary, finely chopped
    1/2 tsp Salt
    1/4 tsp Pepper
    Cooking Spray
    4 1/2 c. Fat Free Chicken Stock
    Flat Leaf Parsley, roughly chopped for garnish
    6 tsp Pine Nuts, roasted, optional for garnish

Directions

Preheat oven to 300 degrees. Place first 8 ingredients on a baking sheet. Sprinkle rosemary on top. Spray for about 2 seconds with cooking spray and toss to combine. Season with salt and pepper and place in the oven for 1 hour. Gently mix ingredients around once or twice during the roasting process.

Remove roasted items from the oven and transfer to a large saucepan or stockpot. Add chicken stock over high heat and bring to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and puree ingredients in VERY small batches, starting on a low speed and then increasing. Cover the top of the blender with a dishtowl for additional protection.

Return pureed soup to a pot and keep warm until ready to serve.

For roasted pine nuts, simply place nuts in a dry skillet and shake pan over medium heat until pine nuts begin to brown. Remove from heat immediately or nuts will quickly burn.

Number of Servings: 6

Recipe submitted by SparkPeople user SMLJRL.






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