Winter Root Vegetable Soup

If you’re deep into the winter dull drums like I am, this soup is for you. It’s full of tasty seasonal veg and not much else. Despite the laundry list of produce, you will be pleasantly surprised at the low price tag, even if you buy organic (which I totally suggest). Another nice surprise about this recipe is that it makes a TON of soup! You will freeze this and eat it for a month or feed it to your friends.

Your friends will eat it because it’s totally DIET without tasting like it. A bowl full (and I’m not talking about a cup, I’m referring to a real 14-oz bowl) is 178 calories with only 9 grams of fat. For being so low in calories, this stuff sticks to your ribs. You’ll be panting you’ll be so full from that bowl of soup. Eat up! 

This one is a keeper! This soup couldn’t possibly be easier to make. First, you go all axe murder on the veggies, throw ‘em in a pan and roast ‘em ’till they’re tender. Simmer in veg stock for 10 minutes and puree. Wallah! Delicious, vegetarian soup that everyone will love.

And check out THESE stats!

Cal. 178, Carb. 22g, Fat 9g, Protein 2g, Fiber 3g

Roasted Winter Root Vegetable Soup
8 Servings

3 parsnips, peeled & cut into 1/2-inch pieces
3 carrots, peeled & cut into 1/2-inch pieces
1 celery root, peeled & cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled & cut into 1/2-inch pieces
2 lb butternut squash, peeled & cut into 1/2-inch pieces
2 Tbsp olive oil
1 tsp kosher salt, more to taste
1/2 tsp black pepper, ground, more to taste
3 Tbsp butter
1 stalk celery, diced
1/2 sweet onion, diced
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
2 qt vegetable broth

Ready to Roast

1. Preheat oven to 425F (220C).

2. Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Toss veggies to evenly distribute seasonings. (See pic.)

3. Roast in the preheated oven until the vegetables are easily pierced with a fork, ~45 minutes, stirring every 15 minutes.


 4. Meanwhile, melt the butter in a large pot or dutch oven over medium heat. Stir in the celery, onion, thyme and rosemary; cook and stir until the onion has softened and turned translucent, ~5 minutes. Pour in one quart of the vegetable broth and bring to a simmer, uncovered.

5. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender or standard blender. (See picture.)  Season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Bon appetit!

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