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Roasted root vegetable soup Recipe

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1 vote | 1598 views

I had to make something for my daughter who just had her wisdom teeth out. I looked around my kitchen and had just enough root vegetables to give this a try. I made it up so feel free to play with the recipe to your heart's content.

Prep time:
Cook time:
Servings: 6 servings or so
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Ingredients

Cost per serving $1.76 view details

Directions

  1. Preheat oven to 425F or to 400 if you have a convection roast setting.
  2. Peel the potatoes, squash, carrots and parsnips. Cut them into even sized pieces and place them on a large baking sheet lined with foil and sprayed with pam. Peel the onion and cut it in quarters, place on baking sheet. Place the garlic on the sheet Unpeeled. Sprinkle the vegetables with olive oil, toss and then add coarse salt and cracked pepper. Roast in the oven until vegetables are fork tender and garlic is completely roasted in the shell.
  3. Remove the vegetables from the oven and allow cooling so you can handle them. Use either a food processor or blender to puree the vegetables including the garlic removed from the skin. You may need to add some of the stock as you go so the mixture will puree. (I first put the veggies through the food processor and then into my blender. You could use an immersion blender if you prefer.) You may not need all of the liquid when you puree the vegetables to get them smooth. Pour the mixture into a soup pot on the stove. Stir in liquid until the soup is the consistency you like. (I used slightly less than the 6 cups. Add the pumpkin pie spice, cloves, and sugar to taste. Put in the bay leaf and allow soup to heat through.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 315g
Recipe makes 6 servings
Calories 66  
Calories from Fat 6 9%
Total Fat 0.71g 1%
Saturated Fat 0.31g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 823mg 34%
Potassium 361mg 10%
Total Carbs 11.65g 3%
Dietary Fiber 2.2g 7%
Sugars 3.66g 2%
Protein 3.75g 6%

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Comments

  • John Spottiswood
    November 16, 2011
    This looks awesome! Thanks for sharing this Donna. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
    • Nancy Miyasaki
      November 11, 2011
      This looks really good Donna. You're pretty amazing at just "throwing things together" if this is what you come up with. Lucky daughter!
      1 reply
      • Donna Cohen Avery
        November 11, 2011
        Thanks Nancy. I've learned to wing it with vegetables since I belong to a CSA (community supported agriculture) program. I never know what is coming so it inspires creativity. Let me know if you make the soup and how you like it.

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