Roasted Root Vegetable Soup

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* Exported from MasterCook *

 

Roasted Root Vegetable Soup

 

Recipe By :The Vegan Cookbook - Nicola Graimes

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

1 small butternut squash -- peeled, seeded, and cubed

2 carrots -- cut into thick rounds

1 large parsnip -- cubed

1 small rutabaga -- cubed

2 leeks -- thickly sliced

1 onion -- quartered

3 bay leaves

4 fresh thyme sprigs, plus extra to garnish

3 fresh rosemary sprigs

5 cups vegetable stock

salt and freshly ground black pepper

thick soy yogurt, to serve

 

Preheat the oven to 400F. Put the olive oil into a large bowl. Add the

prepared vegetables and toss until coated in the oil.

 

Place the vegetables in a single layer on two baking sheets. Tuck the bay

leaves, thyme, and rosemary into the vegetables.

 

Roast for 50 minutes, until tender, turning the vegetables occasionally to make

sure they brown evenly all over. Remove from the oven, discard the herbs and

transfer the vegetables to a large saucepan.

 

Pour the stock into the pan and bring to a boil. Reduce the heat, season to

taste, then simmer for 10 minutes. Transfer the soup to a food processor or

blender (or use a hand blender) and process for a few minutes until thick and

smooth.

 

Return the soup to the pan to heat through. Season and serve with a spoonful of

soy yogurt. Garnish each serving with a sprig of thyme.

 

Description:

" Roasting the vegetables gives this winter soup a wonderful depth of

flavor. You can use other vegetables, if desired, depending on what's

in season. "

 

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Per Serving (excluding unknown items): 416 Calories; 13g Fat (26.1% calories

from fat); 9g Protein; 72g Carbohydrate; 12g Dietary Fiber; 2mg Cholesterol;

1390mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0