Soups
November 20, 2014
Calories
141
Sodium
1016mg
42% DV
Fat
9g
14% DV
Protein
3g
7% DV
Carbs
26g
9% DV
Fiber
7g
31% DV
Roasted Root Vegetable and Cauliflower Soup Recipe
4
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
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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
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
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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
2g
13%
Polysaturated Fat
2g
18%
Monosaturated Fat
3g
23%
Cholesterol
4mg
1%
Sodium
1016mg
42%
Potassium
640mg
18%
Protein
3g
7%
% DAILY VALUE*
Total Carbohydrate
Fiber
7g
31%
Sugar
7g
14%
Vitamin A
13931IU
278%
Vitamin B6
0.34mg
17%
Vitamin C
16mg
27%
Calcium
75mg
7%
Iron
1mg
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.