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Name: Slow Roasted Root Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American-South
Ingredients: 2 medium yellow onions diced; 3 large carrots cut into 1/8-inch thick slices; 4 yellow squash cut into 1/4-inch slices; 3 potatoes peeled and medium-diced; 5 whole cloves garlic; 2 cups chicken stock warmed; 1/4 cup cream; salt and pepper to taste

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INGREDIENTS

2 medium yellow onions ; diced
3 large carrots ; cut into 1/8-inch thick slices
4 yellow squash ; cut into 1/4-inch slices
3 potatoes ; peeled and medium-diced
5 whole cloves garlic
2 cups chicken stock ; warmed
1/4 cup cream
salt and pepper ; to taste

Servings

INSTRUCTIONS

Place onion, carrots, squash, potatoes and garlic on a roasting pan and place in a 350 degree oven for about 30 to 45 minutes or until tender. Place roasted vegetables and stock in a blender and puree until smooth. Once smooth add salt, pepper and cream to taste. Serve warm.

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Nutrition

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Serving Size: 1 Serving (723g)
Recipe Makes: 4 Servings

Calories: 342
Calories from Fat: 82 (24%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1g
Cholesterol 27.6mg		8 %
Sodium 441.2mg		15 %
Potassium 1717.4mg		45 %
Total Carbohydrate 54.9g		16 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 46.7g
Protein 13.3g		19 %
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.

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Calories per serving: 342

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