Roasted vegetable soup
IntroductionA hearty roasted vegetable soup with no fat at all! A hearty roasted vegetable soup with no fat at all!
One medium onion, diced
6-8 stalks celery, cubed
1 lb carrots, peeled and cubed
1 lb parsnips, peeled and cubed
1 Eggplant, peeled, cubed, salted and drained in colander
6 small zucchini, cubed
1 small head green cabbage, shredded
1 small head red cabbage, shredded
3 cans diced tomatoes with green chilis
8 cups vegetable broth
Seasoning to taste
To make this more like a stew, add less broth and more tomatoes, as well as some tomato paste. Roasting the vegetables brings out amazing flavor that completely makes up for having no fat at all.
I generally use salt, pepper, rosemary, basil and roasted red pepper, but the seasoning can be changed to your preferences. This makes a huge batch, but freezes beautifully
Put roasted vegetables in large stock pot, add 3 cans diced tomatoes and as much or as little vegetable broth as needed to get the thickness you want.
Serving Size: makes about 20 1 cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user BARBPL.