roasted vege soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 93.5
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 43.7 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 2.8 g

View full nutritional breakdown of roasted vege soup calories by ingredient



Number of Servings: 2

Ingredients

    Butternut Squash, 1 cup, cubes (remove)
    Carrots, raw, .05 cup, chopped (remove)
    Peppers, sweet, red, raw, sliced, 1 cup (remove)
    Onions, raw, .25 cup, chopped (remove)
    Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 1 serving (remove)
    Olive Oil, 1 1tsp (remove)

Directions

peel and cube all vegeis. Spray with olive oil. Roast at 400 for 45 minutes on non stick pan. Place into soup pot with broth add seasonings. Bring to boil and puree with hand blender. May add 2 TBS cream for added flavor before eating.

Number of Servings: 2

Recipe submitted by SparkPeople user JUNEBUG160.