Hearty Roasted Winter Veggie Soup

1. 1

   Using a mortar and pestle, crush the rosemary with the kosher salt. Add the olive oil and keep mashing until the oil turns a darker green. Let it sit for about an hour.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C). Lightly coat a shallow roasting pan with cooking spray.

3. 3

   Put the squash, rutabagas, parsnips, and potatoes in a large bowl. Strain the olive oil mixture through a fine-mesh strainer into the bowl. Toss the vegetables with the oil to coat.

4. 4

   Spread the vegetables evenly on the prepared pan. Roast for 30 minutes in the preheated oven, until nicely browned and cooked through. Remove any smaller pieces earlier if needed to prevent burning before the rest are done.

5. 5

   While the vegetables roast, simmer the chicken stock in a large pot over medium-low heat. When the vegetables are done, add them to the simmering chicken stock and simmer together for about 10 minutes.

6. 6

   Puree the soup in the pot with an immersion blender, or puree in batches in a blender or food processor. If the soup is too thick, add extra broth or water. Season with salt and pepper to taste. Serve in warmed bowls, drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over each serving.

• Calories 345.23 kcal Moderate
• Protein 6.92 g Moderate
• Carbs 36.23 g Moderate
• Total Fat 21.32 g High
• Saturated Fat 1.78 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 658.28 mg High
• Fiber 6.6 g Good Source
• Sugar 10.02 g High
• Added Sugar 0.0 g Low Source
• Calcium 139.52 mg Moderate
• Iron 1.78 mg Low Source
• Potassium 1060.99 mg Good Source
• Vitamin A 798.51 mcg_rae Good Source
• Vitamin C 67.64 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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