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Roasted Root Vegetable Soup
20 min prep time
1 hr cook time
8servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston
How to Make Roasted Root Vegetable Soup
Roasting the vegetables in this recipe helps to maximize the flavor of the soup. What’s more - all of these veggies are abundant and available during the winter months.
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
20 min prep time
1 hr cook time
8servings
1 1/2 cups
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Step-By-Step Instructions:
- Preheat an oven to 400 degrees F. Coat a large baking sheet (or two medium sized) with cooking spray. Set aside.
- In a large bowl, toss all of the vegetables, including the garlic, with the olive oil, and Herbs de Provence. Pour onto prepared baking sheet(s) and roast for 45 minutes or until cooked through and starting to brown.
- After vegetables are done roasting, pour them into a large soup pot. Mix with the Vegetable broth and bring to a boil. Reduce to a simmer for 10 minutes.
- Puree the soup with an immersion blender or in batches in an upright blender.
- Season the soup with Sherry vinegar, salt and pepper.
Nutrition facts
8 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 90
-
Total Fat
2g
- Saturated Fat 0.3g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 250mg
-
Total Carbohydrate
18g
- Dietary Fiber 6g
- Total Sugars 7g
- Added Sugars 0g
- Protein 2g
- Potassium 550mg
- Phosphorous 135mg
Ingredients
nonstick cooking spray
1
butternut squash (peeled, seeded and cut into 1-inch chunks)
1 small (about 1 pound
small turnips (peeled and cut into 1 inch chunks)
2
parsnips (peeled and cut into 1 inch chunks)
2
carrots (peeled and cut into 1 inch chunks)
2
large onion (peeled and diced)
1
celery stalks (diced)
3
small head green cabbage (chopped)
1/2
garlic (chopped)
4 clove
olive oil
1 tbsp
Herbs de Provence
1 tbsp
low sodium vegetable broth
2 quarts
sherry vinegar
1 tbsp
salt
1 tsp
black pepper
1/2 tsp
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