Roasted Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
Ingredients:Sweet potato, 1 sweetpotato, 5" long Parsnips, 3 parsnip (9" long) Parsley, 1 cup *Swanson Natural Goodness Chicken Broth, 24 cup Butternut Squash, 4 cup *1 med yellow onion, 2 serving Pepper, black, 1 tbsp Salt, 1 tbspCarrots, raw, 4 large (7-1/4" to 8-1/2" long) Flat leaf parsley chopped, 1 cp.5 cp chopped rosemary 4 tbsp evoo
Serving Size: 12 servings
Preheat oven to 425. Chop all veggies in 1 inch cubes and toss in evoo, rosemary salt pepper spread on two baking sheets and bake 45 minutes. Remove veggies and put in stick pot with broth and simmer low for 10 minutes. Shut off flame, add parsley and purée. Serve warm.
Preheat oven to 425. Chop all veggies in 1 inch cubes and toss in evoo, rosemary salt pepper spread on two baking sheets and bake 45 minutes. Remove veggies and put in stick pot with broth and simmer low for 10 minutes. Shut off flame, add parsley and purée. Serve warm.
Nutritional Info Amount Per Serving
- Calories: 139.8
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,614.3 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.8 g
- Protein: 7.1 g
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