Roasted Vegetable Soup

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Roasted Vegetable Soup

Roasted Vegetable Soup
3 ribs celery sliced
1 large onion chopped
10 oz. yams peeled and cubed
10 oz. turnips peeled and cubed
10 oz. parsnips peeled and cubed
1½ tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. McCormick Smokehouse Pepper
6 cups chicken stock
1½ tsp. herbes de Provence

Prep time: 15 minutes, Cook time: 1 hour, 15 minutes
Makes: 6 servings

Preheat oven to 425°F. Place vegetables on a large shallow baking sheet and toss with oil and salt and pepper. Spread in a single layer and roast for 30 minutes, stirring frequently. Transfer to a large pot with stock and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Puree in a blender, food processor or with an immersion blender until very smooth. Add herbes and cook for 15 minutes more.

Nutritional Information:
(394 g): 170 calories, 5 g protein, 4 g total fat (4 g sat., .5 g trans), 29 g carbohydrate, 5g fiber, 7 g sugar, 0 mg cholesterol, 880 mg sodium, 3 points


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