Roasted Vegetable Soup for Winter Running
Winter is finally here and that means it’s time to swap out the fall running gear for a new season, but winter running is about more than a wardrobe change, it also means changing our diets. How can you make sure you are getting the nutrients your body needs to keep healthy and running during the winter months? We asked nutritionist Beth Mansfield for some tips and a recipe.
“Important nutrients for winter training include fluids, Vitamin D and lots of vegetable based antioxidants! This roasted veggie soup made with milk accomplishes all of those,” says Beth Mansfield.
So, get roasting with this tasty soup to fuel your runs, and remember to keep hydrated when you work out!
Roasted Vegetable Soup
4-6 peeled parsnips (1 bag), 1 butternut squash, 6 large peeled carrots (1 large bag baby carrots), 1 unpeeled sweet potato, 1-2 large peeled beet(s)
- Cut into small cubes and spread in a large roasting pan.
- Drizzle olive oil, garlic, pepper and Herbes de Provence on top.
- Mix well with hands. Roast at 345 F in oven, tossing vegetables once, for 30-40 minutes.
- Puree into a think soup in blender using skim milk.
- Store in containers in fridge for up to a week or freeze for use later on.
Dr. Elizabeth (Beth) Mansfield, PhD, RD is a Registered Dietitian, Sport Nutrition Specialist, and Certified Exercise Physiologist with Peak Performance in Ottawa. Beth educates Canadian athletes on sport nutrition for health and performance.