Appetizers / Soups / Salads

Roasted Harvest Vegetable Soup takes several minutes to prepare.

Roasted Harvest Vegetable Soup takes several minutes to cook.

Roasted Harvest Vegetable Soup makes 6 servings.

The ingredients for Roasted Harvest Vegetable Soup are:

4 tablespoons olive oil
1 small butternut squash (or other winter squash), seeded, peeled, and cut into cubes
2 carrots, cut into thick rounds
1 large parsnip, cut into cubes
1 small turnip, cut into cubes
2 leeks, cut into large slices
1 large onion, quartered
1 can vegetable broth
3-4 cups water
seasoning to taste (seasoning is very personal, use what you like: garlic, black and/or white pepper, bay leaves, rosemary, thyme, coriander, red pepper flakes)

Here is how you make Roasted Harvest Vegetable Soup:

Preheat oven to 400 degrees.In a large bowl, toss cubed and cut veggies with 4 tablespoons olive oil until coated. Spread on a large cookie sheet in a single layer - if using whole spices (like bay leaves and whole sprigs of thyme/rosemary) these can be placed among the veggies for roasting - if using dried, you can either toss the flakes in with the olive oil for coating, or wait until the boiling stage.Roast in 400 degree oven for 50 minutes until veggies are tender (add whole cloves of garlic tossed in olive oil in last 10-15 minutes if desired) - turn the veggies occasionally to make sure they brown evenly.Once done, transfer to a large pan (an enameled cast iron pot works very well, especially if making a double batch), and discard any whole herbs.Pour a can of vegetable stock over the veggies, along with 3-4 cups water (depends on how thick of a soup is desired) and bring to a boil. Add additional seasonings to taste. Reduce heat and simmer for 10 minutes.Use an immersion blender or standing blender to blend soup until desired texture is obtained.Taste and adjust seasoning accordingly.Excellent served with sour cream or Greek yogurt and crusty bread (none of which is included in the calorie count).Serving Size: serves 6Number of Servings: 6Recipe submitted by SparkPeople user 250KU175.

The nutritional information for Roasted Harvest Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 164.1

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 306.0 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 4.3 g
• Protein: 1.9 g

The dietary needs meet for Roasted Harvest Vegetable Soup is Vegetarian