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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 164.1
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 306.0 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 1.9 g

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

Submitted by: ARGYLE-RUNNER

Introduction

The beautiful thing about this soup, is that you can adjust it to what is in season, what you have on hand, or what you are craving - I like to replace the parsnips and turnips with sweet potato - I also like to place some whole cloves of garlic to roast in the last 10-15 minutes with the veggies (be sure to toss them in olive oil as well). Tastes great served with sour cream or Greek yogurt and crusty bread The beautiful thing about this soup, is that you can adjust it to what is in season, what you have on hand, or what you are craving - I like to replace the parsnips and turnips with sweet potato - I also like to place some whole cloves of garlic to roast in the last 10-15 minutes with the veggies (be sure to toss them in olive oil as well). Tastes great served with sour cream or Greek yogurt and crusty bread
Number of Servings: 6

Ingredients

    4 tablespoons olive oil
    1 small butternut squash (or other winter squash), seeded, peeled, and cut into cubes
    2 carrots, cut into thick rounds
    1 large parsnip, cut into cubes
    1 small turnip, cut into cubes
    2 leeks, cut into large slices
    1 large onion, quartered
    1 can vegetable broth
    3-4 cups water
    seasoning to taste (seasoning is very personal, use what you like: garlic, black and/or white pepper, bay leaves, rosemary, thyme, coriander, red pepper flakes)

Directions

Preheat oven to 400 degrees.

In a large bowl, toss cubed and cut veggies with 4 tablespoons olive oil until coated. Spread on a large cookie sheet in a single layer - if using whole spices (like bay leaves and whole sprigs of thyme/rosemary) these can be placed among the veggies for roasting - if using dried, you can either toss the flakes in with the olive oil for coating, or wait until the boiling stage.

Roast in 400 degree oven for 50 minutes until veggies are tender (add whole cloves of garlic tossed in olive oil in last 10-15 minutes if desired) - turn the veggies occasionally to make sure they brown evenly.

Once done, transfer to a large pan (an enameled cast iron pot works very well, especially if making a double batch), and discard any whole herbs.

Pour a can of vegetable stock over the veggies, along with 3-4 cups water (depends on how thick of a soup is desired) and bring to a boil. Add additional seasonings to taste. Reduce heat and simmer for 10 minutes.

Use an immersion blender or standing blender to blend soup until desired texture is obtained.

Taste and adjust seasoning accordingly.

Excellent served with sour cream or Greek yogurt and crusty bread (none of which is included in the calorie count).





Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user 250KU175.






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