Roasted Vegetable Soup Recipe

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Roasted Vegetable Soup
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  1. Yield:3 to 4 servings .Level:Easy. .
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  9. Ingredients
  10. To 4 cups chicken stock, preferably homemade, recipe follows
  11. Quart Roasted Winter Vegetables, recipe follows
  12. Kosher salt and freshly ground black pepper
  13. Directions
  14. In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
  15. Chicken Stock:
  16. (5-pound) roasting chickens
  17. Large yellow onions, unpeeled, quartered
  18. Carrots, unpeeled, halved
  19. Celery stalks with leaves, cut in thirds
  20. Parsnips, unpeeled, cut in 1/2, optional
  21. Sprigs fresh parsley
  22. Sprigs fresh thyme
  23. Sprigs fresh dill
  24. Head garlic, unpeeled, cut in 1/2 crosswise
  25. Tablespoons kosher salt
  26. Teaspoons whole black peppercorns
  27. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
  28. Yield: 6 quarts
  29. Roasted Winter Vegetables:
  30. Pound carrots, peeled
  31. Pound parsnips, peeled
  32. Large sweet potato, peeled
  33. Small butternut squash (about 2 pounds), peeled and seeded
  34. Tablespoons good olive oil
  35. /2 teaspoons kosher salt
  36. /2 teaspoon freshly ground black pepper
  37. Tablespoons chopped fresh flat-leaf parsley
  38. Preheat the oven to 425 degrees F.
  39. Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  40. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  41. Sprinkle with parsley, season to taste, and serve hot.
  42. Yield
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0.33 Kcal (1 kJ)
Calories from fat 0.16 Kcal
% Daily Value*
Total Fat 0.02g 0%
Cholesterol 0.03mg 0%
Sodium 1.13mg 0%
Total Carbs 0.04g 0%
Dietary Fiber 0g 0%
Protein 0.01g 0%
Amount Per 100 g
Calories 133.6 Kcal (559 kJ)
Calories from fat 63.49 Kcal
% Daily Value*
Total Fat 7.05g 0%
Cholesterol 11.9mg 0%
Sodium 452.82mg 0%
Total Carbs 14.55g 0%
Dietary Fiber 1.32g 0%
Protein 2.2g 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

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