Roasted Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 154.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 729.9 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 8.2 g
  • Protein: 4.2 g

View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient



Number of Servings: 6

Ingredients

    1 turnip
    2 white potato
    2 onions
    2 cups carrots
    8 oz whole mushrooms
    1 squash
    4 cups vegetable broth

Tips

The vegetables can be changed according to what you like and what is available.


Directions

Cut the vegetables into equal size pieces - 1 inch square or thereabouts. Spray with olive oil. Roast in a 425 oven until cooked. Take half the vegetables and puree. Mix the puree with the vegetable broth until it reaches desired consistency. Add in the remaining vegetables, and season as you'd like.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SRTAABBOTT.