Roast Root Vegetable Soup Recipe

	Preparation Time
	10 minutes

	Cooking Time
	1 hour 5 minutes

	Servings
	6 persons

Add To My Meal

Taste of roasted veggies goes great in this amazing Roast Root Vegetable Soup Recipe.

Nutrition Facts

Amount per Serving

Calories 141.52 kcal

% Daily Value *

Total Fat 1.66 g: 2.6 %
Saturated Fat Content 0.27 g: 1.4 %
Cholesterol 0.00 mg: 0 %
Sodium 693.56 mg: 28.9 %
Total Carbohydrate: 9.3 %
Dietary Fiber 5.44 g: 21.8 %
Sugars 10.15 g: 25.4 %
Protein 4.38 g: 8.8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Spices, pepper, black	1 dash
Salt	1 dash
Fresh thyme	2 tsp
Reduced sodium vegetable soup	3 ½ can (10.75 oz)
Carrots, raw	4 medium
Leeks, raw	1 leek
Parsnips, raw	½ cup slices

Preparation method

Very finely chop the leek; chop parsnip and carrots also; set them aside. preheat oven at a temperature of 400*F.
In a roasting tin, place carrots and parsnips and according to your taste buds, season with salt and pepper. Roast for one hour or until the vegetables are very soft.
Meanwhile, just before 20 minutes when vegetables have finished roasting, add leeks along with the soup and 1 tsp of thyme in a large saucepan. Let simmer and cover for 20 minutes.
In a blender, put roasted root vegetables and blend, if necessary add little soup. Transfer it into a saucepan and check the taste. If desired, add more seasoning. Stir and simmer for five minutes.
Transfer into serving bowls and garnish with thyme sprigs.

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