Roast-Vegie Soup
Creamy and earthy, this soup is nutritious and filling.
230g parsnips, peeled and cut into 8cm x 1cm sticks
230g turnips, peeled and cut into 8cm x 1cm sticks
3 tbs olive oil, divided
1 large onion, chopped
2 tbs fresh thyme, chopped
4 cups reduced-sodium chicken stock
2 cups water
Ingredients
910g carrots, peeled and cut into 8cm x 1cm sticks230g parsnips, peeled and cut into 8cm x 1cm sticks
230g turnips, peeled and cut into 8cm x 1cm sticks
3 tbs olive oil, divided
1 large onion, chopped
2 tbs fresh thyme, chopped
4 cups reduced-sodium chicken stock
2 cups water
Method
1. Preheat oven to 230°C. Toss carrots, parsnips and turnips with 1 tbs of the oil on a baking tray. Bake, stirring occasionally, for 40 minutes.
2. Heat remaining oil in a saucepan set over medium heat. Add onion
and thyme; cook for 4 minutes. Add roast vegetables, stock and water; simmer for 15 minutes.
3. Puree mixture in a blender (working in batches), season to taste and serve.
Notes
NUTRITIONAL INFO PER SERVING (11/3 cups)
703 kJ (168 cal), 4g protein, 24g carbs, 6g fibre, 7g fat (1g sat fat), 167mg sodium
- Author:
- Photographer:
- Kana Okada
