Roasted Winter Vegetable Soup

Name: Roasted Winter Vegetable Soup
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons aged balsamic vinegar; 8 servings freshly ground black pepper to taste; 1 small butternut squash - peeled, seeded, and cut into large chunks; 2 liters chicken stock; 2 Tbsps extra virgin olive oil; 2 sprigs fresh rosemary, chopped; 1 pinch kosher salt; 4 new potatoes, peeled and halved; 4 parsnips, peeled and thickly sliced; 3 rutabagas, peeled and cubed; 8 servings salt to taste

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

With a mortar and pestle, grind together rosemary and kosher salt.

Ingredients you will need

Kosher Salt

Rosemary

Equipment you will use

Mortar And Pestle

Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.

Ingredients you will need

Olive Oil

Cooking Oil

Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Roasting Pan

Oven

Place the squash, rutabagas, parsnips and potatoes in a large bowl.

Ingredients you will need

Rutabaga

Parsnip

Potato

Squash

Equipment you will use

Bowl

Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.

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Vegetable

Olive Oil

Cooking Oil

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Sieve

Bowl

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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Vegetable

Spread

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Oven

Frying Pan

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.

Ingredients you will need

Chicken Stock

Vegetable

Equipment you will use

Pot

Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor.

Ingredients you will need

Soup

Equipment you will use

Immersion Blender

Food Processor

Blender

Pot

Add extra broth or water if the soup is too thick. Season with salt and pepper to taste.

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Salt And Pepper

Broth

Water

Soup

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 Oil