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Roasted Vegetable Soup

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A comforting and hearty bowl of soup, best-served with crusty bread and your favorite salad

Ingredients

Scale
  • 5 medium sweet potatoes, peeled and chopped
  • 1 bag (16 oz) of carrots, peeled and chopped
  • 1 bag (8 oz) of parsnips, peeled and chopped
  • 32 oz. chicken or vegetable broth
  • Salt, pepper and olive oil

Instructions

  1. Preheat the oven to 400 degrees and spray a roasting pan with olive oil or nonstick spray.
  2. Place the veggies on the baking dish, drizzle olive oil, and season well with salt and pepper.
  3. Roast for 30 minutes until soft and slightly golden brown.
  4. Let cool slightly.
  5. Place the vegetables in the Vitamix along with the container of broth, and blend until your desired consistency. (I like a little texture in mine)
  6. Taste and adjust seasonings as necessary.
  7. Transfer to a large pot on the stove and heat through before serving.

Nutrition

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