Roasted Root Vegetable Soup

  • prep: 10 min
  • cook: 50 min
  • total: 1 hr
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  • servings:
  • Summary

    Roasted root vegetables simmered and pureed for a creamy, satisfying soup.

    Ingredients

    • 3 parsnips, peeled and chopped
    • 2 carrots, peeled and chopped
    • 1 head garlic
    • 3 tbsp olive oil, divided
    • 1 onion, chopped
    • 3 medium potatoes (about 3 cups), peeled and chopped
    • 4 cups vegetable or chicken broth (vegetable to keep recipe vegetarian)
    • 2 cups water
    • 1 Bay leaf
    • ½ tsp dried basil
    • ½ tsp dried sage
    • ¼ tsp cinnamon
    • Dash soy sauce
    • White pepper & salt to taste
    • Parmesan cheese for topping

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1325 % Daily Value *
    • Total Fat: 45 g 69.88%
    • Saturated Fat: 6 g 30.25%
    • Trans Fat: 0 g %
    • Cholesterol: 20 mg 6.67%
    • Sodium: 5342 mg 222.59%
    • Calcium: 347 mg 34.72%
    • Potassium: 4113 mg 117.52%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 34.33%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 212 g %
    • Dietary Fiber: 39 g 156.24%
    • Sugar: 47 g
    • Protein: 22 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 4 g
    • Vitamin A 856%
    • Vitamin C 216.6%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat8
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch11
    • Exchange - Vegetables8
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total9 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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