Roasted Autumn Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lbs sweet potatoes (about 4 medium)2 lbs carrots (about 8 large)1.5 lbs parsnips (about 6 medium)2 large onions, quartered6 garlic cloves, peeled1/4 cup canola oil2 32-oz cartons chicken broth12oz fat-free evaporated milk1 tsp salt1/2 tsp pepperminced fresh parsley and sage (topping)
Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Note: if the soup is too thick for your preference, at the end you can add some water or another can of low-sodium chicken broth to thin it down slightly. Just give it a few minutes' simmering to blend the flavors fully again.
Serving Size: Makes 10 servings
Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Note: if the soup is too thick for your preference, at the end you can add some water or another can of low-sodium chicken broth to thin it down slightly. Just give it a few minutes' simmering to blend the flavors fully again.
Serving Size: Makes 10 servings
Nutritional Info Amount Per Serving
- Calories: 267.1
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 456.1 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 8.3 g
- Protein: 7.7 g
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