Roasted Winter Root Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Carrot ParsnipsSweet potatoesButternut squashOlive oilChicken stockCuminChili powderLime juice
Cut veggies into 1" cubes. Sprinkle with oil, salt & pepper.
Roast on a large baking pan for 25 to 35min, until soft & golden. Heat 5-6 cups of chicken stock in a saucepan. Add the roasted veggies. Purée until smooth with a "motorboat" or use a food processor. Continue to add stock until the right consistency is achieved. Add lime juice, cumin & chili powder for a mild but rich flavor. Garnish with bacon & cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user JCMANUEL.
Roast on a large baking pan for 25 to 35min, until soft & golden. Heat 5-6 cups of chicken stock in a saucepan. Add the roasted veggies. Purée until smooth with a "motorboat" or use a food processor. Continue to add stock until the right consistency is achieved. Add lime juice, cumin & chili powder for a mild but rich flavor. Garnish with bacon & cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user JCMANUEL.
Nutritional Info Amount Per Serving
- Calories: 176.0
- Total Fat: 7.2 g
- Cholesterol: 4.2 mg
- Sodium: 1,137.8 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 6.0 g
- Protein: 2.9 g
Member Reviews