roasted veggie soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 53.2
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 430.6 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.2 g
- Protein: 0.6 g
View full nutritional breakdown of roasted veggie soup calories by ingredient
Introduction
tomato,carrot,eggplant tomato,carrot,eggplantNumber of Servings: 16
Ingredients
-
3 cups roasted tomatoes
2 cups roasted eggplant
5 cups roasted carrots
2 med onion, diced
4 tbs garlic
2 teas veg base
2 tbs chicken base
10 cups h2o
fresh basil
salt and pepper
Tips
add 10 cups h2o,stock base and basil
s & p to taste
cook on low-med heat
Directions
roast tomatoes, carrots, eggplant,onions and garlic in oven at 425 until done
puree veggies and place in pot
Serving Size: 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user KIKID315.
puree veggies and place in pot
Serving Size: 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user KIKID315.