Roasted Root Vegetable Soup
Cold days call for a soup that showcases winter’s bountiful harvest. In-season vegetables such as turnips, carrots, and celery combine with our Winter Spice Seasoning for a warm, filling meal.
Ingredients
- 180 g (2 ) medium carrots, cut into 1" chunks
- 120 g (1 ) medium turnip, or parsnip, rutabaga, cut into 1" chunks
- 110 g (1 ) small yellow onion, peeled, cut into 1" chunks
- 70 g (1 ) celery stalk, cut into 1" chunks
- 10 g (½ ) jalapeño, stemmed
- 2 garlic cloves, peeled
- 5 g (1 piece) fresh ginger root, ¼" slice
- ½ teaspoon Maldon salt, optional
- ¼ teaspoon ground black pepper
- 30 ml (2 Tablespoons) extra virgin olive oil, optional
- 720 ml (3 cups) vegetable stock
- 120 g (2 ) medium roma tomatoes, halved
- 50 g (3 cups) kale, stemmed, roughly chopped
- 10 g (½ cup) fresh coriander leaves
- 225 g (1 (16oz.) can) garbanzo beans, drained, rinsed, divided use
Directions
- Preheat oven to 220°C (425°F).
- Combine carrot, turnip, onion, celery, jalapeno, garlic, Winter Spice Seasoning, and oil together in a mixing bowl and toss to coat.
- Spread out evenly on a foil lined sheet tray and bake 30-40 minutes. Once roasted, reserve 1 cup and set aside.
- Place stock, remaining roasted vegetables, salt and pepper, ½ can of hominy into the Vitamix container and secure lid.
- Select Variable 1 or the Hot Soup program.
- Start the machine, slowly increase to its highest speed, blend for 5 minutes 45 seconds or allow machine to complete programmed cycle.
- Remove lid and add tomatoes, kale, cilantro, remaining ½ can hominy and 1 cup roasted vegetables to the container. Secure the lid.
- Select Variable 1.
- Start the machine and blend for an additional 5 seconds to incorporate.
Notes
Chickpeas can be used in place of hominy, if desired.
Nutrition Information
| Serving Size | 342 g (1 serving) |
| Amount Per Servings | |
| Calories | 220 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 |
| Sodium | 540 mg |
| Total Carbohydrate | 29 g |
| Dietary Fiber | 8 g |
| Sugars | 9 g |
| Protein | 7 g |
Roasted Root Vegetable Soup is rated
out of
5 by
4.
Rated 4 out of
5
by
GuelphGF from
Laborious but delicious!
This soup is a flavour explosion. It is worth the time. Make it a day ahead, the veggies took over an hour to roast. I made more vegetables than called for.
Date published: 2018-02-06
Rated 3 out of
5
by
Samantha214 from
Ingredients?
Ingredient list says chick peas, instructions say hominy. Which is it?
Date published: 2019-11-17
Rated 1 out of
5
by
Judy T from
Where do cilantro & lime juice & zest come in?
They among the ingredients listed, but not in the recipe steps.
Date published: 2020-02-22
Rated 1 out of
5
by
Anonymous from
waste of time
There are no list of ingredients or amounts to use, only the instructions. This is useless without knowing how much of what to use.
Date published: 2020-09-03
