Roasted Vegetable Soup

Happy Healthful New Year!

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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. Raley's Alderwood Smoked Sea Salt
1/4 tsp. pepper
6 cups chicken stock or reduced-sodium broth
1½ tsp. herbes de Provence

Prep: 15 minutes, Cook: 1 hour, 15 minutes, Serves: 6

1. 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.

2. Transfer to a large pot with stock and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

3. Puree in a blender*, food processor or with an immersion blender until very smooth. Add herbes and cook for 15 minutes more.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

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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