Acalculatedwhisk.com Roasted Vegetable Soup (paleo, Gluten-free, Vegetarian) And Pompeian Olive Oil Recipes Recipe

Total time: 75 minutes

Roasted Vegetable Soup (paleo, Gluten-free, Vegetarian) And Pompeian Olive Oil Recipes recipe image

Nutrition Facts

Serving Size: 4 servings   ( 552 g )
Amount Per Serving
Calories: 419
Total Fat: 22g
Saturated Fat: 5g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 13g
Trans Fat: 0g
Cholesterol: 18mg
Sodium: 1279mg
Total Carbohydrates: 38g
Dietary Fiber: 8g
Sugar: 7g
Protein: 14g
Calcium: 111mg Iron: 3mg
Potassium: 789mg Vitamin A: 394mcg
Vitamin C: 28mg Vitamin D: 0mcg

Ingredients:

  • 6 cups peeled and chopped root vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato--carrots and rutabagas are on the list for next time)
  • 3 tablespoons Pompeian olive oil
  • Leaves from 4 sprigs of fresh thyme
  • salt
  • pepper
  • 1 tablespoon Pompeian olive oil
  • 1 cup diced yellow onion (1 small or 1/2 large)
  • 1/2 cup dry white wine like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar)
  • 5 cups chicken or vegetable stock
  • 1/4 cup creme fraiche or coconut milk
  • 1 tablespoon fresh-squeezed lemon juice
  • salt
  • pepper
  • 1 tablespoon creme fraiche or coconut milk per serving
  • 1/2 teaspoon Pompeian olive oil per serving
  • thyme sprigs

Instructions

Visit Acalculatedwhisk.com's website to view the recipe instructions. (Via Edamam)