Roasted Vegetable Soup

By LFritz527

168 calories
4 g protein
24 g carbohydrates
6 g fiber
7 g fat
1 g sat fat
167 mg sodium

Ingredients

• 2 lbs. carrots, peeled
• 1/2 lb parsnips, peeled
• 1/2 lb turnips, peeled
• 3 Tbsp olive oil
• 1 large onion, chopped
• 2 Tbsp chopped fresh thyme
• 4 cup low sodium chicken broth

Preparation

Step 1

Cut carrots, parsnips and turnips into 3x1/2 inch sticks. Toss with olive oil and bake in 450 degree oven, stirring occassionally for 45 minutes.
Heat 2 Tbsp olive oil over medium heat. Add onion and thyme and cook for 4 minutes. Add roasted vegetables, broth and 2 cups water. Simmer for 15 minutes. Puree in blender. Season to taste.