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Velvety Roasted Vegetable Soup

See full recipe on: recipeconnoisseur.com



Ingredients

Olive oil
1 large sweet potato, peeled and cut into chunks
1 medium acorn squash, peeled and cut into chunks
1 large parsnip. peeled and cut into chunks
4 plum tomatoes, each cut in half
1/8 tsp. fine sea salt
1/4 tsp. freshly ground black pepper
3 stalks celery, coarsely chopped
1 spanish onion, peeled, cut in half, and thinly sliced
2 garlic cloves, , chopped
6 cups organic vegetable broth
1/8 tsp cayenne pepper (can be omitted)

Nutrition 4 servings

Per Serving % Daily Value
Calories 206
Fat 7g 11%
Carbs 34g 11%
Protein 3g 6%
Fiber 7g 28%
Cholesterol
Sodium 133mg 5%
     
Fat
Carbs
Protein

Preparation






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