Roasted Root Vegtable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 Carrots, cut into 2" rounds2 Parsnips, cut ino 2" chunks4 Leeks, in large chunks1 large sweet potato, cut intp large chunks2 large red onions, quartered3 cloves of garlic, unpeeled1 large butternut squash, peeled, seeded and cubed8 cups of vegtable stock1/4 cup of olive oilFresh tyme and rosemary sprigsSalt and Pepper
-Preheat the oven to 400 F
-Put all of the vegtables into a large bowl. Pour the oil and a few pinches of salt over them and coat evenly.
-Transfer the veggies into a roasting pan in a single layer (you may need two roasting pans) and into the oven. Tuck the rosemary and thyme sprigs amoungst the vegtables. Roast for about an hour (until tender), turning occasionally, to ensure that they brown evenly.
- Remove the rosemary and thyme, and discard. Remove the garlic cloves and squeeze the cooked garlic in to a large pot. Add the roasted vegtables and vegtable stock. Bring to a boil. Reduce heat, salt and pepper to taste, and simmer for 15 minutes.
-Transfer the pot contents into a food processor, and puree until smooth. Return to the pot and heat through. You can add more vegtable stock, if you think that it is too thick.
Number of Servings: 1
Recipe submitted by SparkPeople user AGREENSLADE79.
-Put all of the vegtables into a large bowl. Pour the oil and a few pinches of salt over them and coat evenly.
-Transfer the veggies into a roasting pan in a single layer (you may need two roasting pans) and into the oven. Tuck the rosemary and thyme sprigs amoungst the vegtables. Roast for about an hour (until tender), turning occasionally, to ensure that they brown evenly.
- Remove the rosemary and thyme, and discard. Remove the garlic cloves and squeeze the cooked garlic in to a large pot. Add the roasted vegtables and vegtable stock. Bring to a boil. Reduce heat, salt and pepper to taste, and simmer for 15 minutes.
-Transfer the pot contents into a food processor, and puree until smooth. Return to the pot and heat through. You can add more vegtable stock, if you think that it is too thick.
Number of Servings: 1
Recipe submitted by SparkPeople user AGREENSLADE79.
Nutritional Info Amount Per Serving
- Calories: 82.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 492.0 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.0 g
- Protein: 1.8 g
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