1 onion (8 ounces), cut into walnut-size chunks 

1 sweet potato (8 ounces), cut into walnut-size chunks 

1 turnip (6 ounces), cut into walnut-size chunks 

1 russet potato (6 ounces), cut into walnut-size chunks  or Carrot

2 T. olive oil, preferably extra virgin 

2 tsp. herbes des Provence 

1/4 tsp. salt 

 

Preheat the oven to 375°F. In a 13″ x 9″ baking dish, combine the onion, sweet potato, turnip, russet potato, oil, herbes de Provence, and salt. Toss to coat the vegetables with the seasoning. Roast for about 45 minutes, stirring occasionally, or until golden and tender. For a quick and satisfying roasted vegetable soup, reheat 1 serving of the vegetables with 1 C. of chicken or vegetable broth.

 

Yield: 8 servings

Calories: 90

Fat: 4g

Fiber: 2g