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–+ Serving

Cream of Vegetable Soup

Indulge in a bowl of warm goodness with this medley of yummy vegetables.
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Meal Type: Dinner, Lunch, Soup
Food Category: Soups, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian
Servings: 1 Serving
Calories: 89kcal

Ingredients

  • ⅛ yellow onion
  • ¼ carrot
  • ¼ cup butternut squash cubed
  • ¼ parsnip
  • ⅛ red bell pepper
  • 1 cup vegetable broth can substitute chicken broth
  • ⅓ tsp olive oil
  • ⅓ cup celery chopped; can substitute fennel or potato
  • salt and pepper to taste

Instructions

  • Preheat oven to 375°.
  • Cut carrots, sweet onion, parsnips, and peppers into 1” pieces.
  • Place vegetables on a baking pan and pour the oil over them. Mix well. Place the vegetables in the oven for 30 minutes or until soft and light brown.
  • Put vegetables into a blender with chicken broth. You may need to blend in batches. Adjust the amount of broth used to get to your desired thickness.
  • Pour the blended soup into a pan over the stovetop and heat through.
  • Pour soup into bowls. Add salt and pepper. Garnish with fresh parsley or toasted pumpkin seeds.

Notes

Optional toppings: fresh parsley, toasted pumpkin seeds, and sour cream.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Natural Sugar: 7g
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