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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
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Roasted Root Veggie Soup

Submitted by: KITHKINCAID

Introduction

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






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