Try this Winter root vegetable soup (Ashleigh) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees.
Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in large roasting pan. Drizzle with olive oil and season with salt and pepper. Toss vegetables to evenly distribute seasonings.
Roast in preheated oven until the vegetables are easily pierced with a fork, 30-45 minutes, stirring every 15 minutes.
Meanwhile, melt butter in a large pot or Dutch oven over medium heat. Stir in celery and onion; cook until the onion has softened and turned translucent, about 5 minutes. Pour in vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too think, add more vegetable broth.
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Serving Size: 1 Serving (2579g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1470 | ||
Calories from Fat: 588 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.4g | 87 % | |
Saturated Fat 33g | 165 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 135.9mg | 42 % | |
Sodium 4417mg | 152 % | |
Potassium 4776.2mg | 126 % | |
Total Carbohydrate 214.8g | 63 % | |
Dietary Fiber 47.1g | 188 % | |
Sugars, other 167.7g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1470
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