Roasted Root Vegetable Soup

Name: Roasted Root Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams large beet —peeled, halved and sliced 1/3 inch thick; 946 milliliters chicken stock or canned low-sodium broth; 4 servings Crème fraîche or sour cream, for serving; 2 Tbsps chopped fresh dill; 2 Tbsps extra-virgin olive oil; 1 medium onion, thickly sliced; 227 grams medium parsnip —peeled and sliced on the diagonal 1/3 inch thick; 4 servings Salt and freshly ground pepper; 227 grams medium turnip —peeled, halved and sliced 1/3 inch thick

Roasted Root Vegetable Soup might be just the soup you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 13g of fat, and a total of 265 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up dill, olive oil, crème fraîche, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Preheat the oven to 50

Equipment you will use

Oven

On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer. Roast the vegetables for about 20 minutes, stirring once or twice, until tender and golden brown around the edges.

Ingredients you will need

Vegetable

Olive Oil

Parsnip

Spread

Turnip

Onion

Beet

Equipment you will use

Baking Sheet

Transfer the vegetables to a large saucepan.

Ingredients you will need

Vegetable

Equipment you will use

Sauce Pan

Add the stock; cover and bring to a boil. Simmer over low heat until the vegetables are tender, about 10 minutes.

Ingredients you will need

Vegetable

Stock

Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) Return the soup to the saucepan and reheat gently. Season with salt and pepper. Ladle the soup into deep bowls. Top with a dollop of crme frache and the chopped fresh dill and serve at once.

Ingredients you will need

Salt And Pepper