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 deeper 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 well browned and cooked through. You may need to take out some smaller pieces before the rest are done to prevent burning.

5. 5

   While the vegetables roast, simmer the chicken stock in a large pot over medium-low heat. When the vegetables are finished, 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 181.16 kcal Moderate
• Protein 7.06 g Moderate
• Carbs 31.92 g Moderate
• Total Fat 4.97 g Moderate
• Saturated Fat 0.74 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 649.31 mg High
• Fiber 6.63 g Good Source
• Sugar 10.01 g High
• Added Sugar 0.0 g Low Source
• Calcium 139.78 mg Moderate
• Iron 1.78 mg Low Source
• Potassium 1065.04 mg Good Source
• Vitamin A 799.1 mcg_rae Good Source
• Vitamin C 67.65 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.

No known allergens listed for this recipe. Always double-check ingredients for your needs.