Description
Tasty Roasted Winter Vegetable Soup is a comforting and hearty dish that highlights the vibrant flavors of seasonal root vegetables. This delightful soup features sweet carrots, creamy butternut squash, earthy beets, and tender parsnips, all roasted to perfection and blended into a velvety texture. Perfect for chilly evenings, it offers not only warmth but also nutrition, making it an excellent choice for meal prep. Serve it with crusty bread or a fresh salad for a satisfying meal that nourishes both body and soul.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups butternut squash, peeled and cubed
- 1 cup parsnips, chopped
- 1 cup beets, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop all vegetables into uniform bite-sized pieces.
- Spread veggies on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until caramelized.
- In a large pot over medium heat, sauté onions in olive oil until translucent. Add minced garlic and cook until fragrant.
- Transfer roasted vegetables into the pot with onions and garlic; stir well.
- Pour in vegetable broth and bring to a gentle simmer for about 10 minutes.
- Use an immersion blender to blend the soup until smooth but still chunky.
- Adjust seasoning to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg