As the days get darker and the weather gets colder, what is more perfect for dinner than a bowl of hot soup!It is a great way to incorporate all the great root vegetables in season. Today, we have a recipe we found from Dole's website which we think is rather good. We wanted to share it with you in hopes that you will make and enjoy it :)
Roasted Vegetable Soup
about 6 servings
Prep time: 30 minutes Cook time: 1 hour
Ingredients:
- 2 lb carrots, peeled
- 1/2 lb parsnips, peeled
- 1/2 lb turnips, peeled
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 tablespoons chopped fresh thyme
- 4 cups low-sodium chicken broth
Directions:
- Cut carrots, parsnips and turnips into 3" x 1/2" sticks. Toss with 1 tablespoon olive oil on baking sheet. Bake in 450 degree F oven, stirring occasionally, 40 minutes.
- Heat 2 tablespoons olive oil in pot over medium heat. Add onion and thyme. Cook 4 minutes. Add roasted vegetables, both and 2 cups water. Simmer 15 minutes.
- Puree in blender (in batches). Season to taste.
Get Fit For It,
D & K
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