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kabocha-and-root-vegetable-soup-recipe

Kabocha and Root Vegetable Soup

A hearty and comforting vegan soup made with kabocha squash and root vegetables.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vegan
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 medium Kabocha squash peeled and cubed
  • 2 medium Carrots peeled and sliced
  • 2 medium Parsnips peeled and sliced
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable broth
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 tablespoon Olive oil

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat.
  2. 2. Add the chopped onion and garlic, and sauté until translucent.
  3. 3. Add the kabocha squash, carrots, and parsnips. Cook for about 5 minutes.
  4. 4. Pour in the vegetable broth, and bring to a boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender.
  5. 5. Use a blender to puree the soup until smooth. Return to the pot and season with salt and pepper.
  6. 6. Serve hot and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg

Keywords

Comfort Food, Soup, Vegan
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