Roasted Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup cauliflower1/2 cup carrots1/2 cup green peppers 1/2 cup celery1 cup onions 1 cup chicken broth1 tablespoon oilve oil (optional- adds 130 calories)
Roughly chop all veggies. Place on baking sheet and drizzle with 1 tablespoon of olive oil or spritz with baking spray. Season with salt and pepper, if desired.
Roast veggies at 400 degrees for 15-20 minutes (depending on size of chop).
Remove veggies from oven and place veggies and broth in a sauce pan. Bring to a boil. Let cool slightly and either blend in small batches in blender or use an immersion blender to puree soup to your desired consistency. You can add fresh or dried thyme, or dill or rosemary -whatever spice you prefer.
Serving Size: makes 2 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JEANNEM55.
Roast veggies at 400 degrees for 15-20 minutes (depending on size of chop).
Remove veggies from oven and place veggies and broth in a sauce pan. Bring to a boil. Let cool slightly and either blend in small batches in blender or use an immersion blender to puree soup to your desired consistency. You can add fresh or dried thyme, or dill or rosemary -whatever spice you prefer.
Serving Size: makes 2 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JEANNEM55.
Nutritional Info Amount Per Serving
- Calories: 132.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 647.5 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 10.4 g
- Protein: 6.0 g
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