15 November 2017

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 November 15, 2017
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Roasted Roots Soup
Serves 4
A soup with season roasted veggies 1 serving is approximately 355 cal 11g fat, 55g carb, 15g fibre, 13g protein
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Ingredients
  1. 2 parsnips, peeled and sliced
  2. 1/2 butternut squash, peeled and cubed
  3. 1/2 yam, peeled and cubed
  4. 1 potato, peeled and cubed
  5. 1 cup chicken broth
  6. 2 cups water
  7. 1 tsp sea salt
  8. 2 tbsp olive oil
  9. 1 can organic Navy beans
  10. 1 tsp fresh turmeric
  11. 1 tsp fresh garlic pressed
  12. 2" fresh grated ginger root
Instructions
  1. Pre-heat oven to 400 F
  2. Prep the veggies, peeling and cutting
  3. Place in pan and toss with olive oil and sea salt
  4. Roast in oven for 1 hour or until soft
  5. Transfer to pot of warm broth + water or just water, enough to cover the veggies
  6. Cook for 15 mins
  7. Using an immersion blender, puree veggies til smooth
  8. Rise beans and add to pot
  9. Add turmeric, garlic and ginger
  10. Stir everything together.
  11. Add more liquid as needed for your ideal consistency.
Notes
  1. You can also use a food processor or blender if you don't have an immersion blender
Healthy Eating Active Living™ http://www.heal-nutrition.com/

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