Chunky roasted vegetable soup

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Yield: 7 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Roasting vegetables adds lots of flavour and you can combine a mixture of what is in your fridge. Try to use up all parts of the vegetables including the leaves for added fibre, colour and flavour.


  • 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


  1. Cut beet greens off beets, wash well. Chop enough greens to make 4 cups (1 L) and set aside. Peel beets and chop.
  2. 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.
  3. 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.
  4. Simmer, covered for about 15 minutes or until vegetables are tender.
Nutrition Facts
Chunky roasted vegetable soup
Amount Per Serving
Calories 68 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 220mg 9%
Potassium 414mg 12%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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