Roasted Root Vegtable Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Roasted Root Vegtable Soup calories by ingredient
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A great soup for a cold day! A great soup for a cold day!
Number of Servings: 1


    4 Carrots, cut into 2" rounds
    2 Parsnips, cut ino 2" chunks
    4 Leeks, in large chunks
    1 large sweet potato, cut intp large chunks
    2 large red onions, quartered
    3 cloves of garlic, unpeeled
    1 large butternut squash, peeled, seeded and cubed
    8 cups of vegtable stock
    1/4 cup of olive oil
    Fresh tyme and rosemary sprigs
    Salt 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.

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