Slow Roasted Root Vegetable Soup
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
Adapted from a cookbook recipe, this soup is so easy and so full of rich, creamy flavors that you won't believe it has no fat in it!!
Ingredients You'll Need
8-oz celery root, peeled and chopped into 2-inch pieces
1 rutabaga, peeled and chopped into 2-inch pieces
3 carrots, chopped into 2-inch pieces
3 leeks, white and pale green parts only, washed well and chopped into 2-inch pieces
1 small onion, roughly chopped
3 bay leaves
salt and pepper to taste
6 cups vegetable broth
low-fat Greek yogurt (optional garnish)
Directions
Preheat oven to 275˚F.
Put all ingredients into a large, ovenproof pot with a lid.
Bring to a simmer on the stove, then place in the preheated oven.
Cook for 3 hours, then remove from the oven and take off the lid.
Allow to cool for 10-15 minutes.
Remove the bay leaves, then puree the soup with an immersion blender, or in a blender or food processor in batches.
Serve hot with a dollop of low-fat Greek yogurt.
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
