Chef Meg's Roasted Vegetable Soup - 23.8g Carbs, 6.9g Fiber, 7g Sugar
From: SparkPeople user CHEF_MEG
This is such a hearty savory soup--and it's vegan! The color alone
should win you over. By roasting the vegetables you get a sweet
smoky smell and taste.
2 carrots, chopped
2 parsnips, chopped
1 large onion, chopped
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 tsp canola oil
2 sprigs fresh thyme
4 oz no salt added tomato sauce
32 oz no salt added vegetable stock
1/2 tsp black pepper
1 1/2 cups kale, shredded
1/4 cup chopped parsley
3/4 cup nutritional yeast
Preheat the oven to 400 degrees Fahrenheit.
Spread vegetables in a single layer on a sheet pan drizzle on the oil
and mix with your hands to evenly distribute the oil. Scatter the thyme
over the vegetables. Roast for 30 minutes, stirring after 15 minutes.
Pour the tomato sauce over the vegetables and roast another 15 minutes,
just until the sauce is bubbly or the vegetables have turned slightly
golden brown. Remove thyme stems.
Use a spatula to transfer the vegetables and tomato sauce into a large saucepan, then slowly add the stock. Season with pepper and simmer for
10 minutes, then stir in the nutritional yeast. Puree with an immersion blender, then add the kale and simmer 2-3 minutes, until the kale has
wilted. Add the parsley, stir to combine, and remove from heat. Serve
warm.
Servings: 6
Serving Size: one cup
Nutrition per Serving:
149.9 Calories, 2.8g Total Fat, 0.3g Saturated Fat, 0.8g Polyunsaturated Fat,
0.2g Monounsaturated Fat, 0mg Cholesterol, 39.9mg Sodium, 366.6mg Potassium,
23.8g Total Carbs, 6.9g Dietary Fiber, 7g Sugars, 9.2g Protein
