Roasted Winter Vegetable Soup
User Reviews
4.1
18 reviews
Good
Roasted Winter Vegetable Soup
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My healthy Roasted Winter Vegetable Soup is a comforting vegetable soup is full of vitamins and antioxidants to get you through the winter in tip top shape.
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Ingredients
- 3 tbsp olive oil
- 1 butternut squash cut in half lengthwise, seeds removed, small
- 1 beet halved lengthwise, large or a few small
- 1 leek trimmed and halved lengthwise, large
- 1 fennel bulb leafy top trimmed and halved lengthwise
- 2 shallot peeled, large
- 32 oz chicken stock substitute vegetable stock
- 1 garlic peeled and smashed, large clove
- 1 ginger minced, fresh, thumb sized piece
- 2 potato peeled and chopped, small white
- 1 tsp fennel seeds
- 1/2 tsp salt
- 1/2 tsp black pepper fresh cracked
garnish
- dill or fennel fronds
- gruyere cheese leave out for paleo/gluten free, shredded
- croutons leave out for paleo/gluten free, homemade
Instructions
- Set oven to 375F
- Coat the surface of a baking sheet with olive oil. Arrange the squash, beet, leek, fennel and shallots on the sheet and roast for about 40 minutes until the squash can be pierced easily with the tip of a sharp knife.
- Remove the soft veggies from the pan and continue roasting anything that is not soft for another 20 minutes, or until softened.
- Scoop the flesh from the squash and add to a heavy bottomed soup pot. Peel the skin from the beet, remove any tough outer leaves from the leek, and remove the core from the fennel. Give everything, including the shallots, a rough chop and add them to the pot.
- Pour 3 cups of the stock into the pot, along with the garlic, ginger, potatoes, fennel seeds, salt and pepper. Bring everything up to a boil. then lower the heat and simmer, partially covered, for about 20-30 minutes.
- Use an immersion blender to blend the contents of the pot smooth. Add the rest of the stock to thin the soup and bring back to a simmer. Taste and adjust the seasonings, and then serve hot, topped with croutons, grated Gruyere cheese, and a sprig of fennel or dill.
Notes
- Other possible vegetables to use: carrots, rutabaga, onion, sweet potato, and parsnip.
Nutrition Information
Show Details
Calories
209.77kcal
(10%)
Carbohydrates
27.98g
(9%)
Protein
6.6g
(13%)
Fat
8.9g
(14%)
Saturated Fat
1.5g
(8%)
Sodium
453.04mg
(19%)
Fiber
4.68g
(19%)
Sugar
8.94g
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 20977 kcal
% Daily Value*
| Calories | 209.77kcal | 10% |
| Carbohydrates | 27.98g | 9% |
| Protein | 6.6g | 13% |
| Fat | 8.9g | 14% |
| Saturated Fat | 1.5g | 8% |
| Sodium | 453.04mg | 19% |
| Fiber | 4.68g | 19% |
| Sugar | 8.94g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
18 reviews
Good
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