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Vegetable Soup, Roasted II (P, KLP, TNT)
Source: Whole Foods Markets e-mail
Serves: 4 to 6

4 carrots
2 parsnips
1 small rutabaga or turnip
3 garlic cloves, peeled, do not dice
1 medium yellow onion
1 tbsp. olive oil
Sea salt, to taste
Ground pepper, to taste
Matzo Balls w/Chives (click here for recipe)
8 cups vegetable broth
3 tbsp. dill, chopped
2 tbsp. flat leaf parsley, chopped

Preheat oven to 400°F.

Cut the carrots, parsnips, rutabaga, and onion into a 1/2" dice (about the size of a grape). Each vegetable should total about one cup.

Place diced vegetables and garlic on large baking sheet and toss with 1 tablespoon of olive oil and a little salt and pepper. Roast for about 30 minutes, until golden brown and tender. Remove from oven and cool.

Bring the vegetable broth, dill, and parsley to a boil. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Place matzo balls gently in soup. Simmer for 15 minutes before serving. Adjust seasonings with salt and pepper to taste.

Poster's Notes:
For ease of preparation, the vegetables can be roasted the day before preparing the soup.

Posted by Maxine Wolfson

Nutritional Info Per Serving, w/matzo balls: 280 calories (80 from fat), 9g total fat, 1.5g saturated fat, 10g protein, 39g total carbohydrate (4g dietary fiber, 10g sugar), 140mg cholesterol, 960mg sodium