Health in a Handbasket: Roasted Root Vegetable Soup

Health in a Handbasket: Roasted Root Vegetable Soup

In this week's Health in a Handbasket with the American Diabetes Association, registered dietitian Emily Kyle talked about what fruits and vegetables are in season and how to use them.

Roasted Root Vegetable Soup

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1½ cups

Calories 85

Carbohydrate 16 g

Protein 2 g

Fat 2 g

Saturated Fat 0.3 g

Sugars 7 g

Dietary Fiber 5 g

Cholesterol 0 mg

Sodium 115 mg

Potassium 485 mg

This Recipe Serves 8


Cooking Spray

1 small butternut squash (about 1 pound), peeled, seeded and cut into 1 inch chunks

2 small turnips, peeled and cut into 1 inch chunks

2 parsnips, peeled and cut into 1 inch chunks

2 carrots, peeled and cut into 1 inch chunks

1 large onion, peeled and diced

3 celery stalks, diced

½ small head green cabbage, chopped

4 cloves garlic, chopped

1 tablespoon olive oil

1 tablespoon dried Herbs de Provence

2 quarts low-sodium Vegetable Broth

1 tablespoon Sherry vinegar

1 teaspoon salt (optional)

½ teaspoon ground black pepper


Preheat an oven to 400 degrees F. Coat a large baking sheet (or two medium sized) with cooking spray. Set aside.

In a large bowl, toss all of the vegetables through garlic with the olive oil, and Herbs de Provence. Pour onto prepared baking sheet(s) and roast for 45 minutes or until cooked through and starting to brown.

After vegetables are done roasting, pour them into a large soup pot. Mix with the Vegetable broth and bring to a boil. Reduce to a simmer for 10 minutes.

Puree the soup with an immersion blender or in batches in an upright blender.

Season the soup with Sherry vinegar, salt (optional) and pepper.

Chef Tip: If you can’t find Sherry vinegar, use a good quality red wine vinegar instead.

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