Roasted Root Vegetable Soup
A nutrient and flavor dense soup that makes eating your veggies enjoyable.
Servings: 8 Servings
Calories: 220kcal
Ingredients
- 1 pound Sweet Potatoes diced
- 12 oz Carrots peeled and diced
- 12 oz Turnips peeled and diced
- 2 bunches about 8 oz Radishes, halved
- 2 Tablespoons 32g Olive Oil
- 1/2 teaspoon Black Pepper
- 1 Red Onion peeled and quartered
- 6 cloves Garlic peeled
- 2 teaspoons Fresh Thyme Leaves
For the Soup
- 4 cups Low Sodium Chicken Broth*
- 2 cups Water
- 4 oz Parmesan or Pecorino Romano grated
- 2-3 teaspoons Kosher Salt to taste
Instructions
- Toss the sweet potatoes, carrots, turnips, and radishes in the olive oil and season with black pepper. Bake on a half sheet pan in a 425ºF oven for 30 minutes.
- Add the red onion, garlic, and thyme to the baking sheet and stir everything together. Bake an additional 20-25 minutes until the veggies are tender and browning around the edges.
- Transfer the veggies to a soup pot over medium heat with the chicken broth, using an immersion blender until smooth. (You can also transfer to a food processor or blender with some of the chicken broth then transfer to a pot with the remaining broth and water.)
- Add the water and bring everything up to a boil before reducing to a simmer for 5-10 minutes. Stir in the parmesan and salt/pepper to taste before serving.
Notes
*I used Kettle & Fire Chicken Bone Broth, which boosts the protein content. With regular reduced sodium chicken broth, each serving has 7.5g of protein.
Nutrition
Serving: 11/2 cups (about 12 oz) | Calories: 220kcal | Carbohydrates: 27g | Protein: 12g | Fat: 8g | Fiber: 5g