Roasted Root Vegetable Soup

Roasted Root Vegetable Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.

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.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

  • Prep time
    20 min
  • Cook time
    1 hr
  • Servings
    8 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 90

  • Total Fat 2g
    • Saturated Fat 0.3g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 250mg
  • Total Carbohydrate 18g
    • Dietary Fiber 6g
    • Total Sugars 7g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 550mg
  • Phosphorus 135mg


  • nonstick cooking spray
  • butternut squash (peeled, seeded and cut into 1-inch chunks)
    1 small (about 1 pound
  • small turnips (peeled and cut into 1 inch chunks)
  • parsnips (peeled and cut into 1 inch chunks)
  • carrots (peeled and cut into 1 inch chunks)
  • large onion (peeled and diced)
  • celery stalks (diced)
  • small head green cabbage (chopped)
  • 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


  1. Preheat an oven to 400 degrees F. Coat a large baking sheet (or two medium sized) with cooking spray. Set aside.

  2. 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.

  3. 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.

  4. Puree the soup with an immersion blender or in batches in an upright blender.

  5. Season the soup with Sherry vinegar, salt and pepper.