Roasted Vegetable Soup
Carrot
Parsnip
Sweet Potato
Butternut Squash
Celery Root
Garbanzo Beans
Curry Powder
White Miso
Corn Dumpling
Corn Kernels
Masarepa Flour
Yellow Cornmeal
Baking Powder
Milk or Water
Butter
Chives
Thyme
Roasted Vegetable Soup with Corn Dumplings
Cook Time: 1 hour
766 cal, 22g fat, 129g carbs, 21g protein, 22g fiber
Healthy • Do-Ahead • Kid-Approved • Extra Servings • Dairy-Free (Friendly) • Gluten-Free (Friendly)
This is a happy, happy soup. Roasting the vegetables brings out their natural sweetness, and a touch of white miso and curry powder add depth and complexity. Garbanzo beans are puréed into the soup for protein and little corn dumplings are packed with corn kernels and fresh herbs for little bites of goodness.
