Winter Root Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 parsnips, peeled and cut into 1/2-inch pieces 3 carrots, peeled and cut into 1/2-inch pieces 2 turnips, quartered 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces 1 rutabaga, peeled and cut into 1/2-inch pieces1/4 cup olive oil 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1.5 tablespoons butter 1 tbsp onion powder (or favorite soup seasonings, poultry seasoning suggested)4 cups low sodium chicken broth 1/2 cup skim milk
Preheat an oven to 425 degrees F (220 degrees C).
Combine parsnips, carrots, rutabaga, turnips, and butternut squash in a large roasting pan (can also use sweet potatoes, celery root, other squash). Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in onion powder or other seasonings; cook and stir until fragrant (about 5 minutes). Pour in the vegetable broth and bring to a simmer, uncovered.
Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the milk, and season with salt and pepper, if necessary. If the soup becomes too thick, add more broth or water. Top with parmesan cheese or crusty bread if desired.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user C_ANEMONE.
Combine parsnips, carrots, rutabaga, turnips, and butternut squash in a large roasting pan (can also use sweet potatoes, celery root, other squash). Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in onion powder or other seasonings; cook and stir until fragrant (about 5 minutes). Pour in the vegetable broth and bring to a simmer, uncovered.
Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the milk, and season with salt and pepper, if necessary. If the soup becomes too thick, add more broth or water. Top with parmesan cheese or crusty bread if desired.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 11.5 g
- Cholesterol: 5.6 mg
- Sodium: 128.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.7 g
- Protein: 4.4 g
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