Joy Food Sunshine · by Laura Sandford★ 5.0 (6)
Roasted Vegetable Soup
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 5%
CARBS 30G63% OF CAL
6G FIBER0G ADDED7G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 7G36% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan, gluten-free soup made from roasted butternut squash, sweet potatoes, carrots, and parsnips blended until smooth. Warming, naturally sweet, and perfect for fall.
mainamericansoup🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Joy Food Sunshine →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 large carrots (about 1 cup)
- 3 Parsnips ((about 1 cup))
- 1 medium sweet potato ((about 1 cup))
- 1 small butternut squash ((about 2 cups))
- 4 TBS Olive Oil
- Salt & Pepper to taste
- 1 quart Vegetable Broth
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 5%
CARBS 30G63% OF CAL
6G FIBER0G ADDED7G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 7G36% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 438mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 795mg
- Calcium
- 65mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.