Alpha-Gal Friendly Roasted Winter Vegetable Soup

Soups, Vegetables

It’s that time of the year – time for warm soups by the fireplace. This roasted winter vegetable soup will hit the spot. You can use vegetable broth or chicken broth, whichever you prefer.

Get your leftover winter vegetables together, or find what’s in season. Carrots and butternut squash would be perfect. Feel free to serve it with some sourdough bread and vegan butter.

Instead of parmesan cheese, you can use Bragg nutritional yeast. It’s delicious. It’s also a great form of protein.

Here’s to overcoming alpha-gal because we are more than conquerors in Christ and He is our healer!

Alpha-Gal Friendly Roasted Winter Vegetable Soup

Servings: 6 | Total Time: 1hr 30 mins

Ingredients:

  • 3 medium peeled carrots cut into cubes
  • 2 medium peeled parsnips, cut in half lengthwise, then crosswise into 1/4-inch slices
  • 2 stalks of celery, cut into thin slices
  • 3 cups cubed peeled butternut squash
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 medium onions, thinly sliced.
  • 2 cartons (32 oz each) vegetable or chicken broth
  • 1/2 cup freshly grated Parmesan cheese (or nutritional yeast)
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon balsamic vinegar
  • Additional freshly grated Parmesan cheese, if desired

Instructions:

  1. Heat oven to 425°F. In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
  2. In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
  3. Ladle into serving bowls, and garnish with additional cheese.

Nutrition Facts:

  • 220 Calories
  • 12g Total Fat
  • 5g Protein
  • 23g Total Carbohydrate
  • 7g Sugars

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.

Original recipe by Betty Crocker.