Hearty Roasted Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
ROASTED VEGETABLES2 C Yams peeled,rough dice2 C Cabbage, chopped1 1/2 C Potatoes, large dice1 1/2 C Carrots, sliced diagonally about 1/2 inch pieces 1 C Celery, sliced diagonally about 1/2 inch pieces1 1/2 Squash, large dice1 C Onion, large dice1 C Cherry Tomatoes, sliced in halfseasoned with 1 T. black pepper, 1 t. thyme, 2 T.basil, 3 cloves garlic - crushed 2 T. Extra light Virgin olive oil SOUP BASE2 C. low sodium vegetable broth, 1 t. bouillon granules1 bay leaf 10 oz. can rotel tomatoes with green chilis 8 C. WaterTOP WITH2 T. chopped fresh parsley1/2 chopped scallions (green onion) 2 T. chopped chives
Preheat oven to 450. Spray roasting pan with Olive Oil Spray. Toss all fresh cut vegetables in pan.
Sprinkle seasonings over the top of the vegetables. Drizzle with olive oil and crushed garlic cloves.
Roast in oven for 20-25 minutes until cooked, but still a little crunchy, not mushy.
While Vegetables roast prepare soup base by adding broth bouillon, water, rotel & dried bay leaf Bring to a boil then reduce to simmer.
When vegetables are roasted, add to soup & simmer for 10 minutes. Top with chopped pasley, chives and green onion.
Makes 8 - 1 1/2 cup servings
Freezes well
Number of Servings: 8
Recipe submitted by SparkPeople user DIVAGURL.
Sprinkle seasonings over the top of the vegetables. Drizzle with olive oil and crushed garlic cloves.
Roast in oven for 20-25 minutes until cooked, but still a little crunchy, not mushy.
While Vegetables roast prepare soup base by adding broth bouillon, water, rotel & dried bay leaf Bring to a boil then reduce to simmer.
When vegetables are roasted, add to soup & simmer for 10 minutes. Top with chopped pasley, chives and green onion.
Makes 8 - 1 1/2 cup servings
Freezes well
Number of Servings: 8
Recipe submitted by SparkPeople user DIVAGURL.
Nutritional Info Amount Per Serving
- Calories: 140.3
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 329.0 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 5.0 g
- Protein: 2.8 g
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