Roasted Root Vegetable Soup
Roasted Root Vegetable Soup is an easy dinner. Made with 3 to 4 c. leftover roasted vegetables*, 4 c. low sodium chicken broth or vegetable broth, 1 tsp. celery seeds, salt and freshly ground pepper and 1/2 c. chopped fresh flat leaf parsley (for garnish), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Place the vegetables, broth, 2 cups of water and celery seeds in a soup pot and bring to a boil over medium-high heat.
Cover loosely and reduce heat to simmer until vegetables are very tender, 25 to 30 minutes.
Remove from heat and set aside to cool.
Transfer the vegetable mixture to a food processor and purΓ©e until very smooth.
This may have to be done in batches.
Return the soup to the pot.
Add salt and pepper to taste and cook over medium heat until just heated through.
Taste and adjust the seasonings, if necessary.
Serve garnished with parsley.
π· Perfect Pairings
Complete your meal with these
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