Destination Delish

Wholesome and creative recipes for the vegetable lover

  • Home
  • About Me
  • Recipes
  • Contact
  • Privacy Policy
Home » Clean Eating » Roasted 8 Vegetable Soup

Roasted 8 Vegetable Soup

January 14, 2015 by Krista 4 Comments

Clean Eating Adventure

This recipe is pure roasted veggie goodness, transformed into a smooth and hearty soup, perfect for these cold winter days.

Ever go on a produce-buying rampage only to have a week pass and said produce is still staring at you every time you open the fridge? Instead of letting it go to waste, the perfect solution is to make this Roasted 8 Vegetable Soup.

Roasted 8 Vegetable Soup

I rounded up all the roast-able veggies and went to town on the cutting board. Then, I roasted the veggies until caramelized and crisp on the edges, threw them in a pot with some vegetable broth, and simmered until the veggies were extra tender. I love a smooth soup so I used an immersion blender to puree everything, but you could definitely skip this step and keep it chunky.

This soup is completely customizable. Use whatever veggies you have on hand. You certainly don’t have to use 8 different kinds like me; I just went a little overboard in the produce section over the weekend.

Roasted 8 Vegetable Soup

My husband and I have been pairing a a stuffed red pepper with a serving of this soup (only 2 WW points plus btw!) for our meals this week. It’s the perfect lunch!


Roasted 8 Vegetable Soup
 
Print
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
 
Inspired by Laura Calder's Tizza Soup
Author: Krista
Serves: 6 servings
Ingredients
  • 2 medium carrots, roughly chopped
  • 3 cups cubed butternut squash
  • 1 onion, roughly chopped
  • 2 cloves garlic
  • 3 roma tomatoes, sliced into quarters
  • 3 cups chopped cauliflower
  • 1 turnip, peeled and roughly chopped
  • 1 red pepper, roughly chopped
  • 1 tbs olive oil
  • Salt and pepper
  • 6 cups vegetable broth
  • 1 tsp herbs de provence (or your favorite dried herb blend)
  • Water (if needed. Start with 1 cup)
  • Juice of 1 lemon
Optional toppings
  • olive oil
  • toasted almonds
  • Chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees.
  2. Place all the vegetables on a large baking sheet. Drizzle with olive oil. And sprinkle with a healthy dose of salt and pepper. Toss the veggies with your hands to coat them in the oil and seasoning.
  3. Roast the veggies for 30-35 minutes until crisp and tender.
  4. Place the roasted veggies in a large stock pot or dutch oven over high heat.
  5. Add the vegetable broth and herbs de provence.
  6. Bring mixture to a boil and then let it simmer for 10 minutes.
  7. Puree the soup using an immersion blender, food processor, or regular blender until it reaches a smooth consistency. You could also leave the soup chunky.
  8. Add water if needed until the soup reaches your desired consistency.
  9. Add the lemon juice and stir to combine.
  10. Give the soup a taste and add salt and pepper if necessary.
  11. Ladle the soup into bowls. Drizzle with a touch of olive oil and sprinkle with chopped toasted almonds and fresh parsley, if desired.
Notes
Serving size: 1 ½ cups (without optional toppings)
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 110 Fat: 2.6g Carb: 20.5 Fiber: 6g Protein: 3g Sugar 9.4g Sodium: 578mg
Weight Watchers Points (calculated on member website)
WW: 2 Points Plus
3.2.2925

Interested in more Clean Eating Adventure recipes? Check these out:

  • Tuscan White Bean Spinach and Quinoa Stuffed Red Peppers
  • Chocolate Raspberry Overnight Oats
  • Zucchini Noodles with Kale Almond Pesto
  • Tropical Island Green Smoothie
  • Brussels Sprout, Sweet Potato, and Lentil Sauté
  • Banana Hazelnut Breakfast Quinoa
  • Lemon Rosemary Shortbread
  • Cashew Nacho Cheese
  • Loaded Kale Nachos

Roasted 8 Vegetable Soup

Filed Under: Clean Eating, Gluten Free, Lunch, Main Meals, Meatless Monday, Side Dishes, Soups, Vegan, Vegetarian

« Chocolate Raspberry Overnight Oats
Zucchini Noodles with Kale Almond Pesto »

Sign up to receive new recipes via email!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

Sign up to receive new recipes via email!

Search Destination Delish

Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

mashed cauliflower shepherd's pie in a bowl alongside the casserole dish
Meatballs with toothpicks on parchment paper
A focused view of one bowl of soup with parmesan cheese sprinkled on top.

Sign up to receive new recipes via email!

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress