Roasted Root Vegetable Soup

Recipe Credit: Paleoplan

PREP TIME                                     COOK TIME

10 minutes                                         55 minutes

TOTAL TIME

60 minutes

SERVINGS: 5-6

INGREDIENTS

• 2 turnips, medium and diced
• 1 parsnip, medium and diced
• 1 rutabaga, diced
• 2 carrots, diced
• 4 tbsp Nuvos Early Harvest olive oil
• 1/2 tsp cumin
• 4 slices bacon, diced
• 1 medium onion, yellow, diced
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 8 cups chicken broth or vegetable stock (depends how thick you want)
• 2 tbsp arrowroot powder
• Sea salt to taste
• Freshly Ground black pepper to taste

INSTRUCTIONS

1. Preheat oven to 400F.
2. Take a bowl and toss vegetables with olive oil and cumin. Take a baking pan lined with baking paper. Spread in a single layer on the pan and roast for about 25-30 minutes.
3. Meanwhile, cook the bacon on a large pot over medium heat. When crisp, remove it and add onions; cook until soft. Now add garlic, crushed red pepper flakes, and roasted vegetables. Whisk chicken broth with arrowroot and add it to the pot. Bring to a boil and turn off heat.
4. Blend the soup until desired consistency. Stir in the bacon and heat on low heat.