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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
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2
parsnips
peeled and sliced
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1/2
butternut squash
peeled and cubed
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1/2
yam
peeled and cubed
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1
potato
peeled and cubed
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1
cup
chicken broth
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2
cups
water
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1
tsp
sea salt
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2
tbsp
olive oil
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1
can organic Navy beans
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1
tsp
fresh turmeric
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1
tsp
fresh garlic pressed
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2
" fresh grated ginger root
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Pre-heat oven to 400 F
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Prep the veggies, peeling and cutting
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Place in pan and toss with olive oil and sea salt
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Roast in oven for 1 hour or until soft
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Transfer to pot of warm broth + water or just water, enough to cover the veggies
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Cook for 15 mins
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Using an immersion blender, puree veggies til smooth
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Rise beans and add to pot
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Add turmeric, garlic and ginger
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Stir everything together.
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Add more liquid as needed for your ideal consistency.
You can also use a food processor or blender if you don't have an immersion blender