Hearty, warm, roast-y flavors make this soup perfect for a chilly night! Roasted butternut squash, carrots, and parsnips are added to sautéed onions, sun choke, celery root, and chickpeas and cooked in a coconut milk base. Coriander, turmeric, and nutritional yeast (three of my favorite things) add to the flavor profile. Any leftovers are great for a work or school lunch (hot or cold)! I hope you enjoy!
Nutritional perks:
- full of veggies
- 9 grams protein per serving
- 8 grams fiber per serving
- low in sodium
Roasted Butternut & Roots Soup
Serves 6Vegan, Gluten Free
--Ingredients
1 medium butternut squash, halved
2 parsnips, halved
4 carrots, halved
2 Tbsp olive oil
Cracked black pepper and salt to taste
2 Tbsp olive oil
1 large onion, chopped
1 sun choke, chopped
1 celery root, chopped
Cracked black pepper and salt to taste
1 can chickpeas (about 1.5 cups), drained and rinsed
1 cup reduced fat canned coconut milk
2 cups water
1/2 cup nutritional yeast
2 Tbsp ground coriander
2 Tbsp ground turmeric
--Instructions
Place the butternut squash, parsnips, and carrots on a baking sheet and cover with olive oil, cracked black pepper, and salt to taste. Roast for about 40 minutes at 375 F.
Meanwhile, in a large soup pot, add the olive oil, chopped onion, cracked black pepper, and salt to taste and sauté until lightly browned. Add the chopped sun choke and celery root and sauté until softened and lightly browned. Add the chickpeas and sauté for a few minutes. Next, add the coconut milk, water, nutritional yeast, coriander, and turmeric and bring to a low boil.
Once the roasted veggies are done, add them to the soup pot and continue a low boil for a few minutes. Then, transfer the soup to a blender or food processor and process until pureed. This makes a thick, hearty soup. If you'd like yours thinner, just add more water or coconut milk. :)
--Nutrition Facts Per Serving
Serves 6
340 calories
40 g carbohydrates
8 g fiber
17 g fat
5 g saturated fat
9 g protein
130 mg sodium (excluding any salt added to taste)
