Directions:
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 274.13 Kcal (1148 kJ) | ||
| Calories from fat | 94.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.54g | 16% | |
|---|---|---|---|
| Cholesterol | 10.12mg | 3% | |
| Sodium | 749.57mg | 31% | |
| Potassium | 1035.92mg | 22% | |
| Total Carbs | 39.53g | 13% | |
| Sugars | 12.58g | 50% | |
| Dietary Fiber | 7.06g | 28% | |
| Protein | 8.82g | 18% | |
| Vitamin C | 38.2mg | 64% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.9mg | 11% | |
| Calcium | 107.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 59.89 Kcal (251 kJ) | ||
| Calories from fat | 20.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 16% | |
|---|---|---|---|
| Cholesterol | 2.21mg | 3% | |
| Sodium | 163.76mg | 31% | |
| Potassium | 226.32mg | 22% | |
| Total Carbs | 8.64g | 13% | |
| Sugars | 2.75g | 50% | |
| Dietary Fiber | 1.54g | 28% | |
| Protein | 1.93g | 18% | |
| Vitamin C | 8.3mg | 64% | |
| Vitamin A | 0.4mg | 57% | |
| Iron | 0.4mg | 11% | |
| Calcium | 23.5mg | 11% | |
* 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.
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