Roasted Root Vegetable Soup
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
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
butternut squash (peeled, seeded and cut into 1-inch chunks)
- 1 small (about 1 pound
- 1 small (about 1 pound
-
-
small turnips (peeled and cut into 1 inch chunks)
- 2
- 2
-
-
parsnips (peeled and cut into 1 inch chunks)
- 2
- 2
-
-
carrots (peeled and cut into 1 inch chunks)
- 2
- 2
-
-
large onion (peeled and diced)
- 1
- 1
-
-
celery stalks (diced)
- 3
- 3
-
-
small head green cabbage (chopped)
- 1/2
- 1/2
-
-
garlic (chopped)
- 4 clove
- 4 clove
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
Herbs de Provence
- 1 tbsp
- 1 tbsp
-
-
low sodium vegetable broth
- 2 quarts
- 1 l 920 ml
-
-
sherry vinegar
- 1 tbsp
- 1 tbsp
-
-
salt
- 1 tsp
- 1 tsp
-
-
black pepper
- 1/2 tsp
- 1/2 tsp
-
Recommended for You
-
Sopa de verduras de raíz asadas
20 min1 hr8 -
Roasted Stuffed Artichokes
10 min4 -
Zucchini and Fresh Corn Succotash
20 min13 min6
Directions
-
Preheat an oven to 400 degrees F. Coat a large baking sheet (or two medium sized) with cooking spray. Set aside.
-
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.
-
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.
-
Puree the soup with an immersion blender or in batches in an upright blender.
-
Season the soup with Sherry vinegar, salt and pepper.