Tom Yum Root Vegetable Soup

• 1 Large can Chicken broth
• 1 Can Coconut milk
• Tom-Yum soup paste
• 1 Onion, roughly chopped

• ½ Rutabaga
• 2 Parsnips
• 3 Turnips
• 3 Carrots

Preheat Oven to 450 degrees.

Broth:

1. Combine the chicken broth and coconut milk in a large pot.
2. Add the Tom Yum soup paste to taste.*
3. Add the onions, cover and simmer 20 to 30 minutes.

Vegetables:

1. Cut the rutabaga, parsnips, turnips and carrots into small cubes and place on a cooking sheet.
2. Spray lightly with cooking spray.
3. Roast in oven until the vegetables are slightly charred, about 20 – 30 minutes.

Soup:

1. When vegetables are done, add to the soup and simmer for 10 minutes. Enjoy!

Servings:

Cooking Tips
*The spice will ease when vegetables are added.

Nutrition Information