Roasted Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 149.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 39.8 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 6.9 g
- Protein: 9.2 g
View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
Introduction
This is such a hearty savory soup--and it's vegan! The color alone should win you over. By roasting the vegetables you get a sweet smoky smell and taste. This is such a hearty savory soup--and it's vegan! The color alone should win you over. By roasting the vegetables you get a sweet smoky smell and taste.Number of Servings: 6
Ingredients
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2 carrots, chopped
2 parsnips, chopped
1 large onion, chopped
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 teaspoons canola oil
2 sprigs fresh thyme
4 ounces no salt added tomato sauce
32 ounces no salt added vegetable stock
1/2 teaspoon black pepper
1 1/2 cups kale, shredded
1/4 cup chopped parsley
3/4 cup nutritional yeast
Directions
Preheat the oven to 400 degrees Fahrenheit.
Spread vegetables in a single layer on a sheet pan drizzle on the oil and mix with your hands to evenly distribute the oil. Scatter the thyme over the vegetables. Roast for 30 minutes, stirring after 15 minutes.
Pour the tomato sauce over the vegetables and roast another 15 minutes, just until the sauce is bubbly or the vegetables have turned slightly golden brown. Remove thyme stems.
Use a spatula to transfer the vegetables and tomato sauce into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 minutes, then stir in the nutritional yeast. Puree with an immersion blender, then add the kale and simmer 2-3 minutes, until the kale has wilted. Add the parsley, stir to combine, and remove from heat. Serve warm.
Makes 6 servings (one cup).
Spread vegetables in a single layer on a sheet pan drizzle on the oil and mix with your hands to evenly distribute the oil. Scatter the thyme over the vegetables. Roast for 30 minutes, stirring after 15 minutes.
Pour the tomato sauce over the vegetables and roast another 15 minutes, just until the sauce is bubbly or the vegetables have turned slightly golden brown. Remove thyme stems.
Use a spatula to transfer the vegetables and tomato sauce into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 minutes, then stir in the nutritional yeast. Puree with an immersion blender, then add the kale and simmer 2-3 minutes, until the kale has wilted. Add the parsley, stir to combine, and remove from heat. Serve warm.
Makes 6 servings (one cup).
Member Ratings For This Recipe
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ERIC_ANDREW
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AQUARIANS2
I make this often in fall. Didn't know I can get the protein, B12, creaminess from nutritional yeast. I normally use fat free half and half, and beans instead. You can cream soup in a blender in batches, but be careful to vent the top and place a towel over so it doesn't blow up in your face. - 7/30/11
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KRISSHAN
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BENGTSO4
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NORASPAT
