Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

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From: Diabetic Living Magazine

Garlic and thyme complement the quartet of vegetables in this creamy soup.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 2 medium carrots, peeled and cut into 1-inch-thick pieces
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 1 medium parsnip, peeled and cut into 1-inch-thick pieces
  • ½ medium red onion, cut into thin wedges
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme, crushed
  • ⅛ teaspoon ground black pepper
  • 3 cups fat-free milk
  • 1 cup reduced sodium chicken broth
  • ¼ cup all-purpose flour

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. In a 13x9x2-inch baking pan, combine carrot, sweet potato, parsnip, red onion, and garlic. Drizzle with oil; sprinkle with half of the thyme and all of the pepper. Toss to coat. Cover with foil.
  2. Roast for 20 minutes. Remove foil; stir vegetables. Roast, uncovered, for 15 to 20 minutes more or until vegetables are tender.
  3. Meanwhile, in a large saucepan, whisk together milk, chicken broth, flour, and the remaining thyme until smooth. Cook and stir over medium heat until thickened and bubbly. Add roasted vegetables. Cook and stir about 1 minute more or until heated through.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 153 calories; 3 g fat(0 g sat); 3 g fiber; 25 g carbohydrates; 7 g protein; 47 mcg folate; 3 mg cholesterol; 11 g sugars; 8,065 IU vitamin A; 6 mg vitamin C; 213 mg calcium; 1 mg iron; 287 mg sodium; 492 mg potassium
  • Nutrition Bonus: Vitamin A (161% daily value), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, ½ milk, ½ vegetable

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