Chunky Roasted Vegetable Soup

Name: Chunky roasted vegetable soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 bunch of yellow (orange or red beets, with greens); 1/2 head cauliflower (chopped); 1 carrot (chopped); 2 stalks of celery with leaves (chopped); 6 cloves of garlic (minced); 1/4 cup orange juice; 2 tsp curry powder; 1/2 tsp each ground cumin and coriander; 2 tsp canola oil; 1 onion (chopped); 2 cups sodium reduced vegetable broth; 2 cups water

Jan 5, 2015

Chunky roasted vegetable soup

Roasting vegetables adds lots of flavour and you can combine a mixture of what is in your fridge. Try to use up all parts of the vegetables including the leaves for added fibre, colour and flavour.

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Prep Time 20 mins

Cook Time 55 mins

Total Time 1 hr 15 mins

Course Soups

Servings servings

Calories 68 kcal

Ingredients

1 bunch of yellow orange or red beets, with greens
1/2 head cauliflower chopped
1 carrot chopped
2 stalks of celery with leaves chopped
6 cloves of garlic minced
1/4 cup orange juice
2 tsp curry powder
1/2 tsp each ground cumin and coriander
2 tsp canola oil
1 onion chopped
2 cups sodium reduced vegetable broth
2 cups water

Instructions

Cut beet greens off beets, wash well. Chop enough greens to make 4 cups (1 L) and set aside. Peel beets and chop.
Combine chopped beets, cauliflower, carrot, celery and garlic in a bowl. Toss with orange juice, curry powder, cumin and coriander to coat. Spread vegetables onto a parchment paper lined baking sheet. Roast in a preheated 400 F (200 C) oven for about 30 minutes or until golden and tender crisp.
In a saucepan, heat oil over medium heat and cook onion for about 3 minutes or until softened. Stir in beet greens and cook for about 6 minutes or until wilted. Add roasted vegetables, broth and water. Bring to a boil.
Simmer, covered for about 15 minutes or until vegetables are tender.