Vegan Roasted Vegetable Soup
- Number of Servings: 6
Ingredients
1 Potato2 Carrots1 Cup Cabbage1 Cougette 1 Leek10 Porchini Mushrooms1 Onion2 Minced garlic cloves2 tsp Vegan Veg Boullion1ltr Hot water
Put slow cooker on High add water and veg boullion.
Chop all vegitables into small cubes, place on a backing tray and add salt pepper and olive oil. Roast for 60 minutes.
Transfer roasted vegitables to slow cooker with vegetable broth. Add more salt and pepper if needed and any other spices
Cook on High for 5 hours or on low for 8 hours.
Once completed can be blended if desired
Number of Servings: 6
Recipe submitted by SparkPeople user ZAZZYZEE.
Chop all vegitables into small cubes, place on a backing tray and add salt pepper and olive oil. Roast for 60 minutes.
Transfer roasted vegitables to slow cooker with vegetable broth. Add more salt and pepper if needed and any other spices
Cook on High for 5 hours or on low for 8 hours.
Once completed can be blended if desired
Number of Servings: 6
Recipe submitted by SparkPeople user ZAZZYZEE.
Nutritional Info Amount Per Serving
- Calories: 123.5
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 415.6 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.6 g
- Protein: 2.2 g
Member Reviews