Roasted Root Vegetable Soup Recipe

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Ingredients:

Serving

1/2 small butternut squash, peeled, seeded and cubed
1 carrot, cut into thick rounds
1 small parsnip, cubed
1/2 small swede, cubed
1 leek, thickly sliced
1/2 onion , cut into two
dried herbs
3 sprigs fresh rosemary
600 ml vegetable stock

Directions:

Preheat the oven to 200C/400F/gas mark 6.
Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
Return to the saucepan and heat through.
Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	759.01 Kcal (3178 kJ)
Calories from fat	0.19 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	31450.29mg	1310%
Potassium	229.7mg	5%
Total Carbs	153.57g	51%
Sugars	3.4g	14%
Dietary Fiber	2.09g	8%
Protein	1.22g	2%
Vitamin C	11mg	18%
Vitamin A	0.4mg	15%
Iron	0.9mg	5%
Calcium	40.7mg	4%

Amount Per 100 g
Calories	259.92 Kcal (1088 kJ)
Calories from fat	0.06 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	10770.03mg	1310%
Potassium	78.66mg	5%
Total Carbs	52.59g	51%
Sugars	1.17g	14%
Dietary Fiber	0.71g	8%
Protein	0.42g	2%
Vitamin C	3.8mg	18%
Vitamin A	0.1mg	15%
Iron	0.3mg	5%
Calcium	14mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.8

Points
17

PointsPlus

Good Points

fat free,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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