Roasted Root Vegetable Soup

Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan

SERVES 6

PREP TIME: 30 MINUTES / COOK TIME: 50 MINUTES

Even though roasted root vegetables may remind you of a cozy dish for cold weather, this is a perfect soup to make all year round. Root vegetables last for a long time in the pantry, so this is a great way to make a meal with vegetables you already have on hand.

2 medium parsnips, peeled and diced

1 medium rutabaga, peeled and diced

2 medium turnips, peeled and diced

2 medium carrots, peeled and diced

1 medium sweet potato, peeled and diced

4 teaspoons extra-virgin olive oil, divided

1¼ teaspoons salt, divided

½ teaspoon freshly ground black pepper, divided

½ yellow onion, diced

2 garlic cloves, minced

1½ teaspoons fresh thyme leaves

1 teaspoon fresh rosemary leaves, chopped

8 cups vegetable stock

Bioactive ingredients: rutabaga, turnip, carrot, sweet potato, olive oil, onion, garlic, thyme, rosemary

1. Preheat the oven to 450°F.

2. Distribute the parsnips, rutabaga, turnips, carrots, and sweet potato evenly over 2 large sheet pans.

3. Drizzle each sheet with 1½ teaspoons of oil. Season each with ½ teaspoon of salt and ¼ teaspoon of pepper.

4. Transfer the sheet pans to the oven, and roast for 15 minutes. Flip the vegetables so they cook evenly, and roast for 15 minutes, or until softened. Remove from the oven.

5. In a large stockpot, heat the remaining 1 teaspoon of oil over medium heat.

6. Add the onion, and cook for 2 to 3 minutes, or until translucent.

7. Add the garlic, thyme, rosemary, and remaining ¼ teaspoon of salt. Cook, stirring frequently, for 1 minute.

8. Add the roasted vegetables and stock. Bring to a boil.

9. Reduce the heat to low. Simmer for 10 minutes, or until the vegetables are soft enough to pierce using a fork. Remove from the heat.

Per Serving: Calories: 127; Total fat: 3g; Saturated fat: 0g; Protein: 2g; Total carbohydrates: 24g; Fiber: 6g; Sugar: 9g; Cholesterol: 0g

VARIATION: For additional nutritional and health benefits, garnish each dish with 1 teaspoon fresh or dried thyme, rosemary, or parsley leaves, or a combination.