Roasted Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
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Number of Servings: 6


    • 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.

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