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Roasted Winter Vegetable Soup

Roasted Winter Vegetable Soup Recipe

  • 2 sprigs fresh rosemary, chopped
  • 1 pinch kosher salt
  • 2 tablespoons extra virgin olive oil
  • cooking spray
  • 1 small butternut squash - peeled, seeded, and cut into large chunks
  • 3 rutabagas, peeled and cubed
  • 4 parsnips, peeled and thickly sliced
  • 4 new potatoes, peeled and halved
  • 10 cups chicken stock
  • salt to taste
  • freshly ground black pepper to taste
  • 2 teaspoons aged balsamic vinegar
  • 2 teaspoons white truffle oil (optional)
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 252
Total Fat 6g
Saturated Fat 1g
Cholesterol < 1mg
Sodium 1000mg
Total Carbohydrate 48.6g
Dietary Fiber 10.7g
Sugars 15.4g
Protein 5.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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