Roasted vegetable soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 50.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 584.7 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Roasted vegetable soup calories by ingredient
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A hearty roasted vegetable soup with no fat at all! A hearty roasted vegetable soup with no fat at all!
Number of Servings: 24


    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


preheat oven to 450 degrees. In large baking dish, layer celery, onion, carrots and parsnips. Spray with cooking sparay, season with whatever suits your taste. Roast for 25 minutes. After 25 minutes, add the cabbage and roast for 20 minutes. Then add the zucchini and eggplant and roast for another 15 minutes.
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.

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