Ingredients:
- lots of the following, in any combination (but listed in my own serving of preference)
- any other root vegetable you enjoy
- creole seasoning (i like tony chachere's or my own blend; if i use tony's i don'tsp use salt)
- enough chicken broth to use when pureeing the roasted veggies
Directions:
- Peel and cut all into appropriately-sized chunks. That is, for harder veggies, cut in smaller chunks, to ensure even coooking throughout.
- You can peel after roasting, too, but you'll have to roast the whole veggies separately from the chunked ones, to make sure each batch is finished at the same time.
- Spray a roasting pan with cooking oil.
- Put veggies on it, then salt or use creole blend
- Roast at 400 degrees for 40-50 min.
- Allow veggies to cool, or you may refrigerate in a ziplock bag for up to a week, for when you have time later to do the blending.
- Blend the veggies with the broth at about a 2:1 ratio of veggies to broth, to create a thick, yummy soup
- I don't use onions, garlic, or much oil because there's already enough gas in this recipe, and they all intensify that potential.
- I don't use beets or carrots because I want it to look like a cream of potato soup.
- I don't use potatoes or yams because on my food plan they count as a 1/2 c serving, and the veggies I use all count as a full cup.
- CEAHOW Note: I blend 2 c roasted veggies w/1 c broth. This makes for 2 svgs of veggies and 1 svg of broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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