Chef Meg's Roasted Vegetable Soup
- 23.8g Carbs, 6.9g Fiber, 7g Sugar
From: SparkPeople user CHEF_MEG
This is such a hearty savory soup--and it's vegan! The color alone should win you over. By roasting the vegetables you get a sweet smoky smell and taste.
INGREDIENTS
2 carrots, chopped
2 parsnips, chopped
1 large onion, chopped
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 tsp canola oil
2 sprigs fresh thyme
4 oz no salt added tomato sauce
32 oz no salt added vegetable stock
1/2 tsp black pepper
1 1/2 cups kale, shredded
1/4 cup chopped parsley
3/4 cup nutritional yeast
DIRECTIONS
• Preheat the oven to 400 degrees Fahrenheit.
• Spread vegetables in a single layer on a sheet pan drizzle on the oil and mix with your hands to evenly distribute the oil.
• Scatter the thyme over the vegetables.
• Roast for 30 minutes, stirring after 15 minutes.
• Pour the tomato sauce over the vegetables and roast another 15 minutes, just until the sauce is bubbly or the vegetables have turned slightly golden brown.
• Remove thyme stems.
• Use a spatula to transfer the vegetables and tomato sauce into a large saucepan, then slowly add the stock.
• Season with pepper and simmer for 10 minutes, then stir in the nutritional yeast. Puree with an immersion blender, then add the kale and simmer 2-3 minutes, until the kale has wilted.
• Add the parsley, stir to combine, and remove from heat.
Serve warm.
Servings: 6
Serving Size: one cup
Nutrition per Serving:
149.9 Calories, 2.8g Total Fat, 0.3g Saturated Fat, 0.8g Polyunsaturated Fat,
0.2g Monounsaturated Fat, 0mg Cholesterol, 39.9mg Sodium, 366.6mg Potassium,
23.8g Total Carbs, 6.9g Dietary Fiber, 7g Sugars, 9.2g Protein
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