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Add a photoI had to make something for my daughter who just had her wisdom teeth out. I looked around my kitchen and had just enough root vegetables to give this a try. I made it up so feel free to play with the recipe to your heart's content.
Ingredientes
- Two sweet potatoes (Nice sized)
- ½ medium butternut squash
- 3 large carrots
- 3 large parsnips
- 1 small onion
- 2 cloves garlic
- 6 cups of low sodium stock (I used chicken but you could use veggie stock or homemade if you have it)
- Olive oil
- Coarse salt
- Cracked pepper
- Pumpkin pie spice (or combination of spices to get this effect) to taste
- Ground cloves to taste
- Sugar (tiny bit to taste)
- One dried bay leaf
Direcciones
- Preheat oven to 425F or to 400 if you have a convection roast setting.
- Peel the potatoes, squash, carrots and parsnips. Cut them into even sized pieces and place them on a large baking sheet lined with foil and sprayed with pam. Peel the onion and cut it in quarters, place on baking sheet. Place the garlic on the sheet Unpeeled. Sprinkle the vegetables with olive oil, toss and then add coarse salt and cracked pepper. Roast in the oven until vegetables are fork tender and garlic is completely roasted in the shell.
- Remove the vegetables from the oven and allow cooling so you can handle them. Use either a food processor or blender to puree the vegetables including the garlic removed from the skin. You may need to add some of the stock as you go so the mixture will puree. (I first put the veggies through the food processor and then into my blender. You could use an immersion blender if you prefer.) You may not need all of the liquid when you puree the vegetables to get them smooth. Pour the mixture into a soup pot on the stove. Stir in liquid until the soup is the consistency you like. (I used slightly less than the 6 cups. Add the pumpkin pie spice, cloves, and sugar to taste. Put in the bay leaf and allow soup to heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 6 servings | |
| Calories 66 | |
| Calories from Fat 6 | 9% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 823mg | 34% |
| Potassium 361mg | 10% |
| Total Carbs 11.65g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.66g | 2% |
| Protein 3.75g | 6% |
Comentarios
16 de Noviembre de 2011This looks awesome! Thanks for sharing this Donna. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
11 de Noviembre de 2011This looks really good Donna. You're pretty amazing at just "throwing things together" if this is what you come up with. Lucky daughter!1 reply
