Roasted Balsamic Winter Vegetable Soup

Balsamic vinegar adds a tangy and slightly sweet flavor to this winter vegetable soup, making it a comforting and nutritious dish for cold days.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Roasted Balsamic Winter Vegetable Soup

Cooking Method: Roasting, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Winter

Ingredients

Servings

• 200 gram Carrots
• 200 gram Potatoes
• 200 gram Parsnips
• 100 gram Onion
• 2 clove Garlic
• 2 teaspoon Olive oil
• 2 teaspoon Balsamic vinegar
• 4 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 sprig Fresh thyme

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the carrots, potatoes, parsnips, onion, and garlic.
3. Place the chopped vegetables on a baking sheet, drizzle with olive oil and balsamic vinegar, and season with salt and black pepper. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and caramelized.
5. In a large pot, heat the vegetable broth over medium heat. Add the roasted vegetables and fresh thyme sprigs.
6. Bring the soup to a simmer and let it cook for 10 minutes to allow the flavors to meld.
7. Remove the thyme sprigs and use an immersion blender to puree the soup until smooth.
8. If desired, garnish with additional fresh thyme leaves before serving.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.