Roasted Root Vegetable Soup
Photo Credit: Mette Nielsen
This healthy blended soup takes advantage of quick grab-and-go root vegetables and simple cooking methods–just roast, combine, simmer and then blend for a polished meal packed full of nutrients. It is delicious warm at the table with toppings or on-the-go in a sippable thermos or insulated bottle. We are huge fans of treating it like healthy fondue and dipping anything in sight–spoons, whole wheat breads, multi-grain crackers, protein on a fork or cheese on sticks.
Roasted Root Vegetable Soup
Yield 4
1 bag Harmony Valley Vegetable Soup mix, peeled and cut into 1 inch pieces
2 Tbsp olive oil
1 tsp each salt and pepper
1 tsp dried thyme
1 quart chicken or vegetable broth
1 quart water
Roasted vegetables
1/2 cup white wine
Instructions
Toss vegetable soup mix, olive oil, salt, pepper and thyme together and roast on a sheet pan in a 375 oven for 35-45 minutes. Add broth, water, wine and roasted vegetables to a large soup pot. Bring to a simmer and add additional flavors (salt, pepper, onion or garlic powder, etc.) if desired. Simmer until vegetables are very tender. Cool slightly and blend soup in a blender or with an immersion blender. Return to pot and check seasoning. Serve with a swirl of Kolona Yogurt and a spoonful of Uncle Simons Chimichurri.