roasted vegetable and wild rice soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Wild Rice, .66 cup (remove) * Vegetable Broth, 6 cup (remove) * Milk, nonfat, 2 cup (remove) * *Flour, white, .25 cup (remove) * *Potato, raw, 2 small (1-3/4" to 2-1/2" dia.) (remove) * Sweet potato, 1 sweetpotato, 5" long (remove) * Onions, raw, 1 large (remove) * Garlic, 5 cloves (remove) * Carrots, raw, 4 large (7-1/4" to 8-1/2" long) (remove) * Olive Oil, .25 cup (remove) * Rosemary, dried, 1 tbsp (remove) * Thyme, ground, 1 tbsp (remove) * Salt, 2 tsp (remove) * Pepper, black, 1 tbsp (remove)
Chop veggies in to large chunks, place in oiled baking dish and toss with remaining oil and herbs. Roast at 350 for 40 minutes, or until tender.
Meanwhile, cook wild rice in simmering broth for about 40 minutes, until tender. Then stir in milk and flour until thick and bubbly. Then add roasted veggies until well combined.
Serve immediately with biscuits, cornbread or somethign else of your choice!
Number of Servings: 8
Recipe submitted by SparkPeople user LIZHAVEY.
Meanwhile, cook wild rice in simmering broth for about 40 minutes, until tender. Then stir in milk and flour until thick and bubbly. Then add roasted veggies until well combined.
Serve immediately with biscuits, cornbread or somethign else of your choice!
Number of Servings: 8
Recipe submitted by SparkPeople user LIZHAVEY.
Nutritional Info Amount Per Serving
- Calories: 199.6
- Total Fat: 7.3 g
- Cholesterol: 1.2 mg
- Sodium: 1,349.9 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.7 g
- Protein: 5.0 g
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