Roasted Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Any Veggies of your choice will do. I likePotatoes (Sweet preferably)TurnipsBeetsGarlicGinger RootEgg PlantOnionSquashCarrotsCan use Vegetable or Chicken Stock
Chop up all your vegetables and place in 9x13 glass pans, sprinkle with some olive oil, cover with aluminum foil and bake in the oven at 300 degrees for at least 1 hour. Higher Temperatures will cook Veggies faster but they taste better if slowly roasted.
I like to do the garlic separate, slice the top off and drizzle with a little olive oil, wrap in tin foil and bake slowly as possible, until soft.
After veggies are roasted throw them in a blender with some water, then into a big pot. Add any seasoning you'd like and taa-daa.. soup!
Number of Servings: 16
Recipe submitted by SparkPeople user MANDIELYNNWALLS.
I like to do the garlic separate, slice the top off and drizzle with a little olive oil, wrap in tin foil and bake slowly as possible, until soft.
After veggies are roasted throw them in a blender with some water, then into a big pot. Add any seasoning you'd like and taa-daa.. soup!
Number of Servings: 16
Recipe submitted by SparkPeople user MANDIELYNNWALLS.
Nutritional Info Amount Per Serving
- Calories: 162.6
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 313.9 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 8.5 g
- Protein: 4.2 g