Roasted Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 parsnips, roughly chopped 4 whole cloves garlic, unpeeled 1 fennel bulbs, roughly chopped 1 large yam, peeled and roughly chopped 1 big leek, chopped 5 cups of vegetable stock 1/2 teaspoon thyme Some oil Some balsamic vinegar
Place parnsips, fennel, yam and whole cloves in a roasting pan. Drizzle with olive oil and a splash of balsamic vinegar. Roast in the oven at 400F for about an hour.
Meanwhile, slowly saute the leek in some olive oil in a saucepan over a medium heat until slightly carmelized. Add stock and simmer lightly. Remove vegetables from roasting pan and add to the soup. Heat it up.
Whizz it all down with a hand held blender or in batches in a food processor. Add lots of freshly ground black pepper.
Serving Size: Makes 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KAREBEAR525.
Meanwhile, slowly saute the leek in some olive oil in a saucepan over a medium heat until slightly carmelized. Add stock and simmer lightly. Remove vegetables from roasting pan and add to the soup. Heat it up.
Whizz it all down with a hand held blender or in batches in a food processor. Add lots of freshly ground black pepper.
Serving Size: Makes 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KAREBEAR525.
Nutritional Info Amount Per Serving
- Calories: 195.4
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 33.4 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 5.2 g
- Protein: 2.2 g
Member Reviews