Appetizers / Soups / Salads

Roasted Root and Bulb Soup is for Soup.

Roasted Root and Bulb Soup takes 20 minutes to prepare.

Roasted Root and Bulb Soup takes 70 minutes to cook.

Roasted Root and Bulb Soup makes 6 servings.

The ingredients for Roasted Root and Bulb Soup are:

1 Butternut Squash, peeled and cubed
3 Beets (medium), Peeled and cubed
4 Carrots, Peeled and cut to approx 1inch
4 Celery sticks, cut to approx. 1inch
2 Yellow Onion, Peeled and quartered
1 Head of Garlic, Peeled

2 tbs Coconut Oil
4 tsp Italian Seasoning
1 tsp Cayenne Pepper

S&P to taste

4 cups Water
3 tsp Better than Bouillon (vegetable or chicken)
1 can Coconut Milk

Here is how you make Roasted Root and Bulb Soup:

1. Clean and prep vegetables.2. Put coconut oil, italian seasoning and cayenne in a small (microwave safe) bowl and microwave until the oil has liquified and the spices can be mixed in.3. Drizzle oil and seasonings over the vegetables and toss to coat. 4. Arrange vegetables on a baking sheet and sprinkle with salt and pepper. Roast at 450 degrees F for 40 minutes stirring every 10 minutes.5. Transfer the roasted vegetables to a pot. Add water and bouillon and bring to a low boil, then reduce to simmer for 30 minutes or until all vegetables are tender.6. Stir in coconut milk.7. Pur?e with an immersion blender or food processor.Serving Size: makes 6 1.5-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MS.KILLION.

The nutritional information for Roasted Root and Bulb Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 309.0

• Total Fat: 21.3 g
• Cholesterol: 0.0 mg
• Sodium: 363.3 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 7.5 g
• Protein: 5.2 g

The dietary needs meet for Roasted Root and Bulb Soup is Vegetarian