Root Vegetable Chips, Vegetable Soup, and Baked Vegetables

On dine chez NanouReviews(1)
Natalie M.: "This is a full course meal that could satisfy a v…" Read More

We love this snack! This Root Vegetable Chips, Vegetable Soup, and Baked Vegetables recipe is the perfect after-school snack for the kids as it is stuffed with vital nutrients your body needs. Try out this Root Vegetable Chips, Vegetable Soup, and Baked Vegetables for the kids lunchbox as they will love this delicious snack. Let us know your thoughts in the comments below or rate this Root Vegetable Chips, Vegetable Soup, and Baked Vegetables recipe by star. We are excited to read your thoughts!


  • 1 parsnip
  • 1 turnip
  • 1 black radish
  • 1 carrot
  • 1 piece butternut squash
  • 2 tablespoons olive oil
  • salt
  • 2 carrots
  • 2 parsnips
  • 2 potatoes (small)
  • 1 piece butternut squash
  • chicken stock
  • 1 red onion (cut into small pieces)
  • salt
  • ground black pepper
  • cumin seeds
  • 1 tablespoon olive oil
  • 3 carrots
  • 2 parsnips
  • 2 parsley (roots)
  • 1 rutabaga
  • 500 grams potatoes
  • 2/3 tablespoon olive oil
  • thyme
  • salt
  • ground black pepper


  1. Peel the vegetables with a vegetable peeler.
  2. Cut the vegetables into thin strips with a mandolin or a paring knife.
  3. Heat oil in a skillet.
  4. Fry small amounts of vegetables at a time. Add more olive oil if needed.
  5. Place the fried vegetables on a paper towel to absorb grease, and season lightly with salt
  6. Serve as an appetizer.
  7. The chips also be used to decorate a soup.
  8. Peel the carrots, parsnips, potatoes, and squash, and cut into large cubes.
  9. Heat a tablespoon of olive oil in a pot.
  10. Fry the vegetables and the onion, stirring, for about 4 to 5 minutes, until the vegetables are lightly browned.
  11. Add 1 teaspoon of cumin seeds, salt, and pepper.
  12. Cover the vegetables with the chicken stock.
  13. Cook for about 25 minutes covered on medium heat.
  14. Place the vegetables in the blender, mix.
  15. Gradually add the stock to achieve desired consistency.
  16. Top off with vegetable chips, and sprinkle on a little cumin.
  17. Peel all your vegetables, and cut them lengthwise.
  18. Heat the oven to 180 degrees Celsius.
  19. Line a baking pan with parchment paper.
  20. Put all the vegetables in a large oven-proof bowl.
  21. Sprinkle them with 2-3 tablespoon olive oil.
  22. Season with salt and pepper, and add some fresh or dried thyme.
  23. Bake for about 45 minutes, stirring regularly.
  24. If the vegetables brown too fast, cover them with some aluminum foil.
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NutritionView more



Calories550Calories from Fat140
Total Fat15g23%
Saturated Fat2g10%
Trans Fat
Calories from Fat140
Total Carbohydrate93g31%
Dietary Fiber19g76%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Natalie M. 29 Jun 2015
This is a full course meal that could satisfy a veggie lover's dream. Using all fresh vegetables for the entire thing, the chips were a great idea to dip into the thick and creamy soup and the tasty baked vegetables were amazing. I added a bit of velveeta cheese to it all and made it so cheesy.