SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 6.0 g
  • Cholesterol: 4.8 mg
  • Sodium: 596.5 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 7.7 g

View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Roasted Vegetable Soup

Submitted by: MIMILADYBUG


Number of Servings: 6

Ingredients

    3 turnips
    1 eggplant (medium size)
    4 carrots
    2 zucchini
    1 medium onion
    1 head of garlic
    1 6 oz. can of tomato paste
    Italian dressing
    4 cups of chicken stock (I use homemade)

Directions

1.Preheat oven to 350 degrees. Cut off the top of the garlic head, rub the cut ends with olive oil and wrap the entire head in foil. Put it in the oven.
2.Peel all veggies except the zucchini. Dice the turnips and carrots and eggplant. I sliced the eggplant and salted the slices for 20 minutes, rinsed them off and then diced. Pour 3 tablespoons of italian dressing over the veggies and put in the oven for an hour. Stir every 15 minutes.
3.After an hour, I added the zucchini and removed the foil wrapped garlic. I stirred everything together and added 1 tablespoon olive oil and 1 teaspoon black pepper. Roast veggies for another 45 minutes, again stirring every 15 minutes.
4.Remove roasted veggies from the oven. Put 4 cups chicken stock in Dutch oven. Squeeze out roasted garlic cloves and add to the chicken stock. Add can of tomato paste to chicken stock and half of roasted veggies. Puree the other half of veggies and add to the dutch oven. Stir it all together, cook on low heat for 30 minutes. Soup is done!


Serving Size: Makes 6 1-1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MIMILADYBUG.






Great Stories from around the Web


Rate This Recipe