Roasted Root Vegie Soup

Root vegetables are not only delicious but also packed with nutrients. They are a great source of dietary fiber, vitamins, and minerals, making them a healthy addition to your diet.

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 Root Vegie Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 250 gram Carrots
• 250 gram Potatoes
• 250 gram Sweet potatoes
• 150 gram Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 4 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 sprig Fresh thyme
• 2 tablespoon Fresh parsley

Instructions

1. Preheat the oven to 200°C (400°F).
2. Peel and chop the carrots, potatoes, sweet potatoes, onion, and garlic.
3. Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
4. Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized.
5. Transfer the roasted vegetables to a large pot and add vegetable broth.
6. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
7. Remove from heat and let the soup cool for 10 minutes.
8. Use an immersion blender or a regular blender to puree the soup until smooth.
9. Return the soup to the pot and reheat if necessary.
10. Serve the roasted root veggie soup hot, garnished with fresh thyme and parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 28g10%

Sugars 8g

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.