Photo: Cala
Roasted Winter Vegetable Soup
13 ingredients
30 min + 45 min
8 servings
openrecipes
"This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer."
Estimated Nutrition (whole recipe, rough)
513
Calories
36g
Protein
18g
Fat
53g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Rutabaga | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 sprigs fresh rosemary, chopped
- 1 pinch kosher salt
- 2 tablespoons extra virgin olive oil
- cooking spray
- 1 small butternut squash - peeled, seeded, and cut into large chunks
- 3 rutabagas, peeled and cubed
- 4 parsnips, peeled and thickly sliced
- 4 new potatoes, peeled and halved
- 10 cups chicken stock
- salt to taste
- freshly ground black pepper to taste
- 2 teaspoons aged balsamic vinegar
- 2 teaspoons white truffle oil (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes