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Roasted Winter Vegetable Soup

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Roasted Winter Vegetable Soup

Roasted Winter Vegetable Soup

Roasted Winter Vegetable Soup might be a good recipe to expand your soup collection. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 323 calories, 12g of protein, and 8g of fat per serving. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up aged balsamic vinegar, parsnips, extra virgin olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

1
With a mortar and pestle, grind together rosemary and kosher salt.
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Kosher SaltKosher Salt
RosemaryRosemary
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Mortar And PestleMortar And Pestle
2
Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
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Olive OilOlive Oil
Cooking OilCooking Oil
3
Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
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Cooking SprayCooking Spray
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Roasting PanRoasting Pan
OvenOven
4
Place the squash, rutabagas, parsnips and potatoes in a large bowl.
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RutabagaRutabaga
ParsnipParsnip
PotatoPotato
SquashSquash
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BowlBowl
5
Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
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VegetableVegetable
Olive OilOlive Oil
Cooking OilCooking Oil
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SieveSieve
BowlBowl
6
Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
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VegetableVegetable
SpreadSpread
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OvenOven
Frying PanFrying Pan
7
While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
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Chicken StockChicken Stock
VegetableVegetable
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PotPot
8
Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor.
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SoupSoup
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Immersion BlenderImmersion Blender
Food ProcessorFood Processor
BlenderBlender
PotPot
9
Add extra broth or water if the soup is too thick. Season with salt and pepper to taste.
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Salt And PepperSalt And Pepper
BrothBroth
WaterWater
SoupSoup
10
Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Ingredients you will need
White Truffle OilWhite Truffle Oil
Balsamic VinegarBalsamic Vinegar
SoupSoup
Equipment you will use
BowlBowl
DifficultyExpert
Ready In2 hrs, 15 m.
Servings8
Health Score87
Dairy FreeGluten FreeLow FodmapVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesSoup
OccasionsFallWinter
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