Autumn Roots Soup Recipe

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Ingredients:

Serving

2 tbsp butter
2 medium leeks, rinsed well and sliced
1 garlic clove, chopped
1 medium carrot, diced
2 stalks celery, diced
4 medium parsnips, diced (about 1 1/2 cups)
4 cups butternut squash, diced
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tbsp thyme leaves
2 bay leaves
1 pinch cayenne
1/2 tsp sea salt
4 -6 cups broth (you could use half vegetable , half water ( enough to fully cover the vegetables) or 4 -6 cups water (you could use half vegetable , half water ( enough to fully cover the vegetables)

Directions:

Heat butter in a medium soup pot. Add leeks and sautee until translucent. Stir in garlic, carrots and celery and cook until starting to soften. Add parsnips and butternut squash, stir to combine. Cook for about 5 minutes.
Add in spices and herbs, and stir to combine. Add broth and let simmer, covered, for 30 minutes.
Puree soup in a high speed blender, adding more broth/water as needed to reach desired consistency. Pour into bowls and top with green onion.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	242.63 Kcal (1016 kJ)
Calories from fat	80.15 Kcal
		% Daily Value*
Total Fat	8.91g	14%
Cholesterol	15.27mg	5%
Sodium	1317.4mg	55%
Potassium	1166.85mg	25%
Total Carbs	35.41g	12%
Sugars	8.54g	34%
Dietary Fiber	7.63g	31%
Protein	9.54g	19%
Vitamin C	46mg	77%
Vitamin A	1.6mg	54%
Iron	2.9mg	16%
Calcium	231mg	23%

Amount Per 100 g
Calories	40.69 Kcal (170 kJ)
Calories from fat	13.44 Kcal
		% Daily Value*
Total Fat	1.49g	14%
Cholesterol	2.56mg	5%
Sodium	220.91mg	55%
Potassium	195.66mg	25%
Total Carbs	5.94g	12%
Sugars	1.43g	34%
Dietary Fiber	1.28g	31%
Protein	1.6g	19%
Vitamin C	7.7mg	77%
Vitamin A	0.3mg	54%
Iron	0.5mg	16%
Calcium	38.7mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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