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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 166.1
  • Total Fat: 1.0 g
  • Cholesterol: 1.0 mg
  • Sodium: 1,577.6 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
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Roasted Vegetable Soup

Submitted by: PRINCETONMOM

Introduction

Very good, nutritious and EASY! Very good, nutritious and EASY!
Number of Servings: 4

Ingredients

    Butternut Squash
    Eggplant
    Carrots
    Onions
    Garlic (optional)
    Vegetable Broth (Store bought or homemade)
    Note: To keep sodium levels lower buy low sodium.
    Parmesean Cheese (Optional)

Directions

Roast vegetables in 400 degree oven on a *olive oil coated cookie sheet until tender. Remove and place cooled vegetables in a food processor or in a blender. Add enough vegetable stock to puree. When ready to heat or store add the rest of the vegetable stock plus 2 cups water. Season to taste with salt and pepper. Fresh grated parmasean cheese may be added to the top for an added flavor.
Note: Use the following vegetables, or any similar vegetables of your liking. Cut all vegetable into similar sizes when roasting.
Butternut Squash
Eggplant
Carrots
Onions
Garlic
* May use cooking spay instead of olive oil

Number of Servings: 4

Recipe submitted by SparkPeople user PRINCETONMOM.






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