Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 189.4
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 211.0 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.7 g
- Protein: 4.0 g
View full nutritional breakdown of Roasted Root Veggie Soup calories by ingredient
Roasted Root Veggie Soup
Submitted by: KITHKINCAIDIntroduction
Another one for the crockpot! This is a great variation on potato & leek soup with more complex flavours. Another one for the crockpot! This is a great variation on potato & leek soup with more complex flavours.Number of Servings: 8
Ingredients
-
4 medium potatoes
3 parsnips
3 leeks
2 medium turnips
1/4 cup olive oil
4 cups low sodium chicken broth
2 cups water
salt & pepper
Directions
Chop up veggies and place on a baking sheet. Toss with oil, salt & pepper and roast at 400 degrees for 30-40 minutes.
In a food processor, blend roasted veggies and chicken broth until to desired consistency.
Pour into a crock pot and add water. Stir to combine and heat through on low.
Nutrition Info is for 8 1-cup servings.
Serving Size: Makes 8 Servings
In a food processor, blend roasted veggies and chicken broth until to desired consistency.
Pour into a crock pot and add water. Stir to combine and heat through on low.
Nutrition Info is for 8 1-cup servings.
Serving Size: Makes 8 Servings
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