Root Vegetable Soup With Truffle Oil

Root Vegetable Soup With Truffle Oil

recipe by

490
calories
35
ingredients
6
servings
3.64

Click to save recipe for later!

Ingredients

1/4 purple onion chopped
1 leeks white part only, chopped
2 thyme twigs of
2 garlic cloves peeled and minced
1 tomatoes peeled, cored, seeded and diced
1 sweet potatoes large, peeled and diced
1 parsnips peeled and diced
2 turnips small, peeled and diced
2 carrots peeled and diced
14 ozs squash peeled and diced red kuri, or butternut squash
1 tbsp muscovado sugar light
5 cups cold water
1/2 cup squash finely diced red kuri
crumbles soft goat cheese
fresh parsley chopped finely
white truffle oil to drizzle
1/2 cup pistachios unsalted, shelled green
1/4 cup muscovado sugar light
1/4 cup cane sugar blond
7 tbsps unsalted butter melted
3/4 cup squash puréed red kuri
1/3 cup plain yogurt
3/4 cup millet flour
1/4 cup teff flour
1 tbsp poppyseeds
1/2 tsp baking soda
1 pinch sea salt

Nutrition Facts

490
calories
27
g fat
24
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 490
Calories From Fat 240
% Daily Value*
Total Fat 27g
42%
Saturated Fat 12g
60%
Trans Fat g
Cholesterol 110mg
37%
Sodium 350mg
15%
Potassium 970mg
28%
Total Carbohydrates 56g
19%
Dietary Fiber 9g
36%
Sugars 24g
Protein 11g
22%
Vitamin A
160%
Vitamin C
50%
Calcium
20%
Iron
25%

Weight Watchers Points

PointsPlus: 13
SmartPoints: 20