Roasted Root Vegetable and Cauliflower Soup Recipe

November 20, 2014

I love roasted root vegetables in the winter. By adding a lot of fresh herbs and some flavor boosters, like Parsnip and Cauliflower in this recipe, the result is a truly delicious dish that can stand on its own as a main course or as a complimentary side dish. This recipe is perfect for fall and winter. I like to cook soup on a Sunday afternoon to warm up the home and make everything smell wonderful. For more pointers on this recipe, as well as tips on how to create your own root vegetable so

2 Golden Beets, Cut into quarters
3 Carrots, Large, Cut into planks
3 Sweet Potatoes, Medium, Cut into 1 inch pieces
1 Yellow Onion, Medium, Cut into large strips
3 Parsnips, Large, Cut into planks
2/3 Head Cauliflower, Cut into 1 Inch pieces
2 Tablespoons Fresh Rosemary, About 3 large sprigs, stripped of leaves and fine chopped
2 Tablespoons Fresh Thyme, About 8 large sprigs, stripped of leaves and fine chopped
1 Tablespoon Fresh Sage, About 12 leaves, fine chopped
2 Bay Leaves
8 Cloves Garlic, Paper skins removed
1 Leek, Large, Sliced once lengthwise, then cut along length into 1/4" pieces
1 Red Fresno Pepper, Stemmed, Seeded, and finely chopped
2 Celery Stalks, Chopped
14 Cups Low Sodium Chicken Broth, Can be substituted with with Vegetable Broth or a mix of both
2 Tablespoons Olive Oil
Kosher Salt
Fresh Ground Black Pepper

1) Preheat Oven to 350 degrees Fahrenheit. Arrange oven racks in top third and bottom third of oven. 2) In the stock pot you will use to make the soup, combine the Beets, Carrots, Sweet Potatoes, Yellow...
See the full directions on my site

Nutritions

Calories
141

Sodium
1016mg
42% DV

Fat
9g
14% DV

Protein
3g
7% DV

Carbs
26g
9% DV

Fiber
7g
31% DV