Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Yield 7 servings

Ingredients

  • 1 bunch of yellow orange or red beets, with greens
  • 1/2 head cauliflower chopped
  • 1 carrot chopped
  • 2 stalks of celery with leaves chopped
  • 6 cloves of garlic minced
  • 1/4 cup orange juice
  • 2 tsp curry powder
  • 1/2 tsp each ground cumin and coriander
  • 2 tsp canola oil
  • 1 onion chopped
  • 2 cups sodium reduced vegetable broth
  • 2 cups water

Instructions

  • Cut beet greens off beets, wash well. Chop enough greens to make 4 cups (1 L) and set aside. Peel beets and chop.
  • Combine chopped beets, cauliflower, carrot, celery and garlic in a bowl. Toss with orange juice, curry powder, cumin and coriander to coat. Spread vegetables onto a parchment paper lined baking sheet. Roast in a preheated 400 F (200 C) oven for about 30 minutes or until golden and tender crisp.
  • In a saucepan, heat oil over medium heat and cook onion for about 3 minutes or until softened. Stir in beet greens and cook for about 6 minutes or until wilted. Add roasted vegetables, broth and water. Bring to a boil.
  • Simmer, covered for about 15 minutes or until vegetables are tender.
Nutrition Facts
Chunky roasted vegetable soup
Amount per Serving
Calories
68
% Daily Value*
Fat
 
2
g
3
%
Sodium
 
220
mg
10
%
Potassium
 
414
mg
12
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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