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Home > Recipes > Creamy Roasted Root Vegetable Soup with Za’atar

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Creamy Roasted Root Vegetable Soup with Za'atar

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Recipe by Liz Della Croce of The Lemon Bowl
Servings:
4
Prep Time:
15 min
Cook Time:
25 min
Print Recipe

Ingredients

  • 6 cups diced green chiles, peeled and cubed
  • 2 parsnips, peeled and cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons All-Purpose Lebanese Spice Blend
  • 1/2 teaspoon pepper
  • 4 cups chicken or vegetable broth, low sodium
  • 1 cup yogurt, whole milk plain
  • 2 tablespoons baby spinach (or kale)
  • 2 tablespoons Za'atar

Nutrition Information

Serving size: 25.52 ounces
Calories: 350
Carbohydrate: 60g (20%)
Protein: 8g (16%)
Total Fat: 11g (1100%)
Trans Fat: 0g
Cholesterol: 15mg (5%)
Sodium: 1090mg (45%)
Dietary Fiber: 13g (1300%)
Calcium: 30%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

Pre-heat oven to 400º F and line two baking sheets with foil.

Place butternut squash and parsnip cubes in a large resealable ziplock bag along with olive oil and All-Purpose Lebanese Spice Blend. Seal bag and toss well.

Spread vegetables in a single layer evenly between both pans. Bake for 15 to 20 minutes or until golden brown.

Remove roasted vegetables from both pans and place in a large soup pot. Stir in chicken broth, yogurt and lemon juice. Puree until smooth using an immersion blender. Alternatively, you can puree in a high speed blender then return to a soup pot to warm.

Check for seasoning and adjust accordingly. Sprinkle each bowl with za'atar and another dollop of plain yogurt, if you wish, before serving.

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