Easy Autumn Veggie Soup Recipes
ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
EASY AUTUMN VEGGIE SOUP
Make and share this Easy Autumn Veggie Soup recipe from Food.com.
Provided by nemokitty
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan. Add onion, celery and garlic, till softened. Add broth, bring to boil.
- Add sweet potatoes, edamame, reduce to simmer, cook til tender. Stir in spinach till wilted. Salt and pepper to taste.
Nutrition Facts : Calories 170.6, Fat 7.9, SaturatedFat 1, Sodium 56.6, Carbohydrate 17.6, Fiber 4.8, Sugar 3, Protein 9.7
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