The Hygge-Approved Roasted Root Vegetable Soup

Name: The Hygge-Approved Roasted Root Vegetable Soup
Total time: 35 min
Yield: 6 cups
Ingredients: 1 cup carrots (cut roughly); 1 1/4 cup turnip (cut roughly (rutabaga, parsnips, or similar root vegetables can be substituted) ); 3 tbsp onion (cut roughly); 1 cup celery (cut roughly); 1 clove garlic (peeled); 1 tsp Winter Spice Seasoning ((cinnamon, ginger, cardamom, salt, pink peppercorns, clove, dried orange peel and brown sugar,)); 2 tbsp olive oil; 1/2 each jalapeño pepper; 2 tbsp lime zest; 2 tbsp lime juice; 1/2 tsp salt; 1/4 tsp black pepper; 3 cups vegetable broth; 2 each plum tomatoes; 1 cup kale; 1/2 bunch cilantro; 16 ounces chickpeas (divided)

recipe courtesy of VitaMix

Cold days call for a soup that showcases winter’s bountiful harvest. In-season vegetables such as turnips, carrots, and celery combine for a warm meal.

Add your favourite winter spices to this soup, or create a Winter Spice Seasoning with this recipe.

photo courtesy of VitaMix

Servings	Cook Time
6cups	35minutes

Servings

6cups

Cook Time

35minutes

Course Dinner, Lunch
Cuisine Soup

Ingredients

1 cup carrots cut roughly
1 1/4 cup turnip cut roughly (rutabaga, parsnips, or similar root vegetables can be substituted)
3 tbsp onion cut roughly
1 cup celery cut roughly
1 clove garlic peeled
1 tsp Winter Spice Seasoning (cinnamon, ginger, cardamom, salt, pink peppercorns, clove, dried orange peel and brown sugar,)
2 tbsp olive oil
1/2 each jalapeño pepper
2 tbsp lime zest
2 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
3 cups vegetable broth
2 each plum tomatoes
1 cup kale
1/2 bunch cilantro
16 ounces chickpeas divided

Servings: cups

Units:

Ingredients

1 cup carrots cut roughly
1 1/4 cup turnip cut roughly (rutabaga, parsnips, or similar root vegetables can be substituted)
3 tbsp onion cut roughly
1 cup celery cut roughly
1 clove garlic peeled
1 tsp Winter Spice Seasoning (cinnamon, ginger, cardamom, salt, pink peppercorns, clove, dried orange peel and brown sugar,)
2 tbsp olive oil
1/2 each jalapeño pepper
2 tbsp lime zest
2 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
3 cups vegetable broth
2 each plum tomatoes
1 cup kale
1/2 bunch cilantro
16 ounces chickpeas divided

Servings: cups

Units:

Course Dinner, Lunch
Cuisine Soup

Instructions

Preheat oven to 425°F (220°C).
Combine carrot, turnip, onion, celery, jalapeno, garlic, Winter Spice Seasoning, and oil together in a mixing bowl and toss to coat.
Spread out evenly on a foil lined sheet tray and bake 30 to 40 minutes. Once roasted, reserve 1 cup and set aside.
Place stock, remaining roasted vegetables, salt and pepper, ½ can of hominy into the blender container and secure lid.
Select Variable 1 or the Hot Soup program. (If your blender has a soup setting, use that.) Start the machine, slowly increase to its highest speed, blend for 5 minutes 45 seconds or allow machine to complete programmed cycle.
Remove lid and add tomatoes, kale, cilantro, remaining ½ can hominy and 1 cup roasted vegetables to the container. Secure the lid.
Again, select Variable 1 or a similar setting on your blender. Start the machine and blend for an additional 5 seconds to incorporate.

Recipe Notes

Nutrients per serving: 90 calories, 4 g fat (0.5 g saturated fat), 670 mg sodium, 13 g carbohydrates.

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