soup or sauce (eat clean)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 lbs plum tomatoes2 red or yellow onions2 sweet potatoes4 carrots2 full heads of garlic1/4 C and 2 Tbsp EVOO8 C chicken or veggie broth3 chicken or veggie bouillon cubes2 tbsp dried basil1 tbsp dried oregano1 tsp sea saltpinch of black pepper
Makes 8 servings
Preheat oven to 350 deg. F. in a roasting pan coated with 1/4 C EVOO.
Cut tomatoes lengthwise and place cut side down into pan. Add chopped onions, sweet potatoes (cut into chunks and skins on), and carrots (cut into chunks).
Remove pointed top of garlic with a knife and set amongst the veggies and pour remaining oil onto heads of garlic (approx. 1 Tbsp per head of garlic). Place a piece of parchment paper over veggies and cook for 45 min. After cooking let cool.
Remove skins from tomatoes and potatoes Squeeze garlic onto pan and place contents of pan into a stock pot.
Add 4 C of broth to pot and bring to boil. Add bouillon cubes, reduce heat and simmer for 10 minutes. Puree with a handheld blend in pan and then add basil, oregano, pepper and salt. Add remaining broth to make a soup or leave out to make a sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user BREN85017.
Preheat oven to 350 deg. F. in a roasting pan coated with 1/4 C EVOO.
Cut tomatoes lengthwise and place cut side down into pan. Add chopped onions, sweet potatoes (cut into chunks and skins on), and carrots (cut into chunks).
Remove pointed top of garlic with a knife and set amongst the veggies and pour remaining oil onto heads of garlic (approx. 1 Tbsp per head of garlic). Place a piece of parchment paper over veggies and cook for 45 min. After cooking let cool.
Remove skins from tomatoes and potatoes Squeeze garlic onto pan and place contents of pan into a stock pot.
Add 4 C of broth to pot and bring to boil. Add bouillon cubes, reduce heat and simmer for 10 minutes. Puree with a handheld blend in pan and then add basil, oregano, pepper and salt. Add remaining broth to make a soup or leave out to make a sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user BREN85017.
Nutritional Info Amount Per Serving
- Calories: 206.2
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,283.4 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 4.7 g
- Protein: 3.3 g