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.
Ingredients
- 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
- Preheat the oven to 200°C (400°F).
- Peel and chop the carrots, potatoes, sweet potatoes, onion, and garlic.
- Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
- Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot and add vegetable broth.
- Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
- Remove from heat and let the soup cool for 10 minutes.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Return the soup to the pot and reheat if necessary.
- Serve the roasted root veggie soup hot, garnished with fresh thyme and parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 28g10%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.