How to Make Roasted Root Vegetable Soup
Roasting the vegetables in this recipe helps to maximize the flavor of the soup. What’s more – all of these veggies are abundant and available during the winter months.
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20 min prep time
1 hr cook time
8servings
1 1/2 cups
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Step-By-Step Instructions:
- Preheat an oven to 400 degrees F. Coat a large baking sheet (or two medium sized) with cooking spray. Set aside.
- In a large bowl, toss all of the vegetables, including the garlic, with the olive oil, and Herbs de Provence. Pour onto prepared baking sheet(s) and roast for 45 minutes or until cooked through and starting to brown.
- After vegetables are done roasting, pour them into a large soup pot. Mix with the Vegetable broth and bring to a boil. Reduce to a simmer for 10 minutes.
- Puree the soup with an immersion blender or in batches in an upright blender.
- Season the soup with Sherry vinegar, salt and pepper.
Nutrition facts
8 Servings
-
Serving Size
1 1/2 cups
-
Amount per serving
Calories
90
- % Daily value*
-
Total Fat
2g
3%-
Saturated Fat
0.3g
2% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
250mg
11% -
Total Carbohydrate
18g
7%-
Dietary Fiber
6g
21% -
Total Sugars
7g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
2g
-
Potassium
550mg
12%
Ingredients
nonstick cooking spray
1
butternut squash (peeled, seeded and cut into 1-inch chunks)
1 small (about 1 pound
small turnips (peeled and cut into 1 inch chunks)
2
parsnips (peeled and cut into 1 inch chunks)
2
carrots (peeled and cut into 1 inch chunks)
2
large onion (peeled and diced)
1
celery stalks (diced)
3
small head green cabbage (chopped)
1/2
garlic (chopped)
4 clove
olive oil
1 tbsp
Herbs de Provence
1 tbsp
low sodium vegetable broth
2 quarts
sherry vinegar
1 tbsp
salt
1 tsp
black pepper
1/2 tsp