15 November 2017

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 November 15, 2017
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Roasted Roots Soup

A soup with season roasted veggies 1 serving is approximately 355 cal 11g fat, 55g carb, 15g fibre, 13g protein
Servings 4
Author Tara

Ingredients

  • 2 parsnips peeled and sliced
  • 1/2 butternut squash peeled and cubed
  • 1/2 yam peeled and cubed
  • 1 potato peeled and cubed
  • 1 cup chicken broth
  • 2 cups water
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1 can organic Navy beans
  • 1 tsp fresh turmeric
  • 1 tsp fresh garlic pressed
  • 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.

Recipe Notes

You can also use a food processor or blender if you don't have an immersion blender

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