How To Make Roasted Roots & Sage Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 red onion, chopped
- 4 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp dried sage
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
-
Preheat the oven to 425°F (220°C).
-
In a large bowl, toss the carrots, parsnips, sweet potato, red onion, and garlic with olive oil and dried sage.
-
Spread the vegetables in a single layer on a baking sheet and roast in the oven for 30 minutes, or until tender and slightly caramelized.
-
Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Using an immersion blender or regular blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.
-
Serve hot, garnished with fresh sage leaves if desired.
Nutrition
- Calories : 195kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 872mg
- Total Carbohydrates : 31g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 4g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
