Roasted Root Vegetable Soup

Roasted Root Vegetable Soup
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.
Summary

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.



This recipe featured in:

Diabetes Forecast Magazine

  • Prep time
    20 min
  • Servings
    8 Servings
  • Serving size
    1½ cups
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1½ cups
  • Amount per serving Calories 85

  • Total Fat 2g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 115mg
  • Total Carbohydrate 16g
    • Dietary Fiber 5g
    • Total Sugars 7g
  • Protein 2g
  • Potassium 490mg
Ingredients

Ingredients

  • garlic (chopped)
    4 clove
  • small head green cabbage (chopped)
    1/2
  • celery stalks (diced)
    3
  • parsnips (peeled and cut into 1 inch chunks)
    2
  • small turnips (peeled and cut into 1 inch chunks)
    2
  • small butternut squash ((about 1 pound), peeled, seeded and cut into 1-inch chunks)
    1
  • carrot(s) (peeled and cut into 1 inch chunks)
    2
  • large onion (peeled and diced)
    1
  • nonstick cooking spray
    1
  • olive oil
    1 tbsp
  • Herbs de Provence (dried)
    1 tbsp
  • low sodium vegetable broth (low-sodium)
    2 quarts
  • sherry vinegar
    1 tbsp
  • salt (optional)
    1 tsp
  • black pepper
    1/2 tsp
Directions

Directions

  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 through 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 (optional) and pepper.

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