Roasted Vegetable Soup.

Makes: 6 | Prep Time: 30 minutes min. | Cook Time: 1 hour min.

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  • 2 lb carrots, peeled
  • 1/2 lb parsnips, peeled
  • 1/2 lb turnips, peeled
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 tablespoons chopped fresh thyme
  • 4 cups low-sodium chicken broth
  1. Cut carrots, parsnips and turnips into 3" x 1/2" sticks. Toss with 1 tablespoon olive oil on baking sheet. Bake in 450 degree F oven, stirring occasionally, 40 minutes.
  2. Heat 2 tablespoons oilive oil in pot over medium heat. Add onion and thyme. Cook 4 minutes. Add roasted vegetables, both and 2 cups water. Simmer 15 minutes.
  3. Puree in blender (in batches). Season to taste.
  Recipe and photo provided courtesy of Prevention.com.