simple sweet potato and roasted vegetable soup

simple sweet potato and roasted vegetable soup
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 220.0 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.5 g

View full nutritional breakdown of simple sweet potato and roasted vegetable soup calories by ingredient
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Introduction

I got this random idea after helping make a roasted fall vegetable soup for an Iron Chef competition at school. I didn't have legitimate fall veggies--just a package of Birds Eye Grilling Blend vegetables and some sweet potato fries which i picked up in a Walmart freezer aisle--but I figured I'd get creative. I got this random idea after helping make a roasted fall vegetable soup for an Iron Chef competition at school. I didn't have legitimate fall veggies--just a package of Birds Eye Grilling Blend vegetables and some sweet potato fries which i picked up in a Walmart freezer aisle--but I figured I'd get creative.
Number of Servings: 1

Ingredients

    -1 svg sweet potato fries (~3 oz)
    -1/2 pkg Birds Eye Grilling Blend vegetables (zucchini, yellow squash, red onion, and red peppers)
    -1/2c milk, water, or both--more to alter thickness but will change calorie amount (i used all unsweetened almond milk)
    -cooking spray or olive oil
    -salt, pepper, sugar, cinnamon, and chili powder to taste (not included in nutrition facts so sodium might be different for you)

Tips

*salt, pepper, and sugar may suffice for seasoning. i was just being adventurous. i'll admit that i haven't gotten the seasoning down just yet myself!
*this might make a decent "gazpacho" (cold soup) if you don't want to reheat


Directions

-preheat oven to 425 F
-run veggies under water in a strainer for about a minute to thaw. cover a jelly roll pan/cookie sheet with foil and spray with cooking spray
-pour veggies onto pan, making sure there's ample space between them. spray with cooking spray or drizzle with olive oil. season with salt and pepper to taste
-roast veggies for 20-30 minutes or until slightly brown, turning halfway through cook time. remove from oven and let cool on pan
-while the roasted veggies are cooling, cook sweet potato fries according to package instructions
-puree fries and roasted veggies, adding milk and/or water to desired consistency
-warm soup in pot on stove if desired. season with salt, pepper, sugar, cinnamon, and chili powder to taste
-garnish as desired (i crushed some terra veggie chips and sprinkled them on top)

Serving Size: makes 1 bowl -- fairly filling!

Number of Servings: 1

Recipe submitted by SparkPeople user CALLME3NI.

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