Roasted Winter Veggies & Roasted Veggie Soup

  • 1 Celery Root (wash and peel)
  • 1 Butternut Squash (peel and remove seeds)
  • 1 Turnip (wash and peel)
  • 2 Sweet Potatoes (wash and leave peel on)
  • 4 Carrots (wash and peel)
  • 1 Beet, (wash and peel)
  • 2-3 Tblsp Olive Oil
  • 1 tsp Nutmeg
  • Salt and Pepper (to taste)

Dice all veggies the same size, approximately 1 inch squares.  In a small cup mix olive oil and spices.  Place diced vegetables in a large mixing bowl and add olive oil mixture.  Thoroughly saturate the veggies with the oil.  Place veggies in a large glass baking dish. Or cookie sheet  Cook at 375° for 45 minutes.  For softer veggies cook covered for 30 minutes and uncovered for 15 minutes.  This makes a great addition to a holiday meal.  The leftovers can be turned into roasted veggie soup. Roasted Veggie Soup

Puree 2 cups of roasted veggies with 1 box of organic veggie broth (Pacific or Imagine).  Can add a little powered rosemary to bring out an aromatic flavor in the soup.  Simmer on medium low for about 10 minutes and serve.

Category: For the Kitchen, Recipes, Sally's Blog · Tags:

Comments are closed.

Sally Kravich

M.S. Holistic Nutrition
Author & Speaker
Body & Soul Nutrition

New York + 1-212-946-1623
Los Angeles + 1-310-285-3528

Contact Sally

As seen in

San Rafael Oriente Harper’s Bazaar, Sligo Marie Claire, Essence, Natural Health, Better Nutrition, Dateline, Donny&Marie, W.B. News, WOR Radio NYC, KPFK Radio LA, The Hair Bible, Take it to Heart, and Self-Seduction. You will also find her referenced in upcoming books in Fall 2011 as the nutritional expert on foods for children and a beauty book.