How to make it

  • Peel and cut all into appropriately-sized chunks. That is, for harder veggies, cut in smaller chunks, to ensure even coooking throughout.
  • You can peel after roasting, too, but you'll have to roast the whole veggies separately from the chunked ones, to make sure each batch is finished at the same time.
  • Spray a roasting pan with cooking oil.
  • Put veggies on it, then salt or use creole blend
  • Roast at 400 degrees for 40-50 min.
  • Allow veggies to cool, or you may refrigerate in a ziplock bag for up to a week, for when you have time later to do the blending.
  • Blend the veggies with the broth at about a 2:1 ratio of veggies to broth, to create a thick, yummy soup
  • I don't use onions, garlic, or much oil because there's already enough "gas" in this recipe, and they all intensify that potential.
  • I don't use beets or carrots because I want it to look like a cream of potato soup.
  • I don't use potatoes or yams because on my food plan they count as a 1/2 c serving, and the veggies I use all count as a full cup.
  • CEAHOW Note: I blend 2 c roasted veggies w/1 c broth. This makes for 2 svgs of veggies and 1 svg of broth.

Reviews & Comments 2

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  • barbiemensher 9 years ago
    I never think of radish as a soup veggie. Great idea - thanks. ;)
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  • celiac_ceahow_martine 9 years ago
    I actually prefer the taste of beef broth in this, but chicken broth is how I had it written originally.
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