ROASTED VEGGIE SOUP

This budget-friendly soup is hearty, delicious, and easy to make. Serves: 6.

INGREDIENTS

  • 1 large carrot
  • 1 large parsnip
  • 1 large russet potato
  • 1 large sweet potato
  • 1 large yellow or red onion
  • 1 medium celery root
  • 2 cloves garlic
  • 2 Tbsp olive oil
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp turmeric
  • 4 cups chicken or vegetable broth
  • Fresh parsley

PREPARATION

  1. Preheat the oven to 425 F. Peel and chop vegetables into large chunks. Place in bowl and toss with garlic and olive oil. 
  2. Transfer contents to a large roasting sheet lined with foil or parchment paper, and roast for 30 minutes turning over halfway through.
  3. Once done, transfer to large pot. Add broth, bay leaves, dried thyme, and turmeric. Cover, bring to a boil then simmer for 15 minutes. Remove from the heat, mash with a potato masher until the soup has a thick lumpy consistency, then adjust add salt and pepper to taste. Garnish with fresh parsley and serve.

NUTRITIONAL INFORMATION

Serving Size: 3/4 cup

  • 116 calories
  • 5 g fat 
  • 17 g carbs
  • 3 g fiber
  • 2 g protein

Source: modified from bonappetit.com.