Photo: Cala
Roasted Root Vegetable Soup
10 ingredients
Serves 4.
openrecipes
If you can’t find celery root, use 3/4 lb. russet potatoes, peeled and sliced, and 1 to 2 celery stalks, cut into 2-inch pieces. Arrange on the baking sheet with the other vegetables and roast as directed.
Estimated Nutrition (whole recipe, rough)
399
Calories
34g
Protein
18g
Fat
27g
Carbs
Counts 8 of 10 ingredients — the other 2 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Brandy | 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
- 1 large or 2 small heads celery root, peeled and cut into 1-inch-thick slices
- 2 parsnips, peeled and quartered lengthwise
- 2 large leeks, white portion only, halved lengthwise and rinsed
- 1 garlic head, top one-third cut off
- 1/4 cup olive oil
- 1 tsp. herbes de Provence
- Salt and freshly ground pepper, to taste
- 1 tsp. vermouth or brandy
- 2 1/2 cups half-and-half
- 3 cups chicken broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes