Roasted Root Veggie Bisque
Ingredients
Instructions
- Dice carrots, parsnips, sweet potato and squash into 1 inch cubes.
- Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper.
- Toss well to coat.
- Roast for about 30 minutes, turning once, or till just about tender.
- Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes.
- When veggies are roasted, add to kettle along with 6 cups of chicken stock.
- Simmer 1 1/2 hours or till veggies are very tender.
- Puree about 3/4 of soup.
- I like to leave some veggies unpureed for texture.
- If too thick add enough stock to get desired consistancy.
- Serve with croutons or crackers.
Nutrition & Diet Analysis (per serving)
607
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).