Roasted Winter Vegetable Soup

Roasted Winter Vegetable Soup
Roasted Winter Vegetable Soup
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  • prep: 30 min
  • cook: 1 hr 30 min
  • total: 2 hr
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  • servings:
  • Summary

    Roasted Winter Vegetable Soup.Roasting the vegetables and simmering with Progresso™ vegetable stock is all you need to do to give this simple soup a deeply complex flavor. (adsbygoogle=window.adsbygoogle||[]).push({});Print YumRoasted Winter Vegetable SoupIngredients3 medium carrots, cut in half, then crosswise into 1/4-inch slices2 medium parsnips, cut in half lengthwise, then crosswise into 1/4-inch slices2 stalks celery, cut into 1/4-inch slices3 cups cubed butternut squash (1-inch)1/4 cup olive oil1 teaspoon dried thyme leaves1/2 teaspoon salt1/2 teaspoon freshly ground black pepper3 medium onions, cut in half, then into 1-inch slices2 cartons (32 oz each) Progresso™ vegetable stock (8 cups)1/2 cup freshly grated Parmesan cheese1/2 cup chopped fresh Italian (flat-leaf) parsley1 tablespoon balsamic vinegarAdditional freshly grated Parmesan cheese, if desiredInstructionsHeat oven to 425°F.In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add stock and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.Ladle into serving bowls, and garnish with additional cheese.0.1http://legenrecipes.com/recipe/roasted-winter-vegetable-soup/Legendary recipeswk_bootstrap(); (adsbygoogle=window.adsbygoogle||[]).push({});

    Ingredients

    • 3 medium carrots, cut in half, then crosswise into 1/4-inch slices
    • 2 medium parsnips, cut in half lengthwise, then crosswise into 1/4-inch slices
    • 2 stalks celery, cut into 1/4-inch slices
    • 3 cups cubed butternut squash (1-inch)
    • 1/4 cup olive oil
    • 1 teaspoon dried thyme leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 3 medium onions, cut in half, then into 1-inch slices
    • 2 cartons (32 oz each) Progresso™ vegetable stock (8 cups)
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 cup chopped fresh Italian (flat-leaf) parsley
    • 1 tablespoon balsamic vinegar
    • Additional freshly grated Parmesan cheese, if desired

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1090 % Daily Value *
    • Total Fat: 66 g 101.74%
    • Saturated Fat: 14 g 68.9%
    • Trans Fat: 0 g %
    • Cholesterol: 34 mg 11.47%
    • Sodium: 5897 mg 245.71%
    • Calcium: 737 mg 73.67%
    • Potassium: 2058 mg 58.79%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 40.89%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 107 g %
    • Dietary Fiber: 22 g 87.08%
    • Sugar: 38 g
    • Protein: 28 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 6 g
    • Vitamin A 909.06%
    • Vitamin C 187.88%
    • Vitamin D 2.1%
    • * 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 - Fat12
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables10
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total6 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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