Roasted Vegetable Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 132.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 647.5 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 10.4 g
- Protein: 6.0 g
View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
Introduction
Easy to make a smooth warm soup. Easy to make a smooth warm soup.Number of Servings: 1
Ingredients
-
1/2 cup cauliflower
1/2 cup carrots
1/2 cup green peppers
1/2 cup celery
1 cup onions
1 cup chicken broth
1 tablespoon oilve oil (optional- adds 130 calories)
Tips
You can make this with any veggies you have on hand. Good use for leftover veggies. Potatoes and other starchy veggies will change calorie count.
Directions
Roughly chop all veggies. Place on baking sheet and drizzle with 1 tablespoon of olive oil or spritz with baking spray. Season with salt and pepper, if desired.
Roast veggies at 400 degrees for 15-20 minutes (depending on size of chop).
Remove veggies from oven and place veggies and broth in a sauce pan. Bring to a boil. Let cool slightly and either blend in small batches in blender or use an immersion blender to puree soup to your desired consistency. You can add fresh or dried thyme, or dill or rosemary -whatever spice you prefer.
Serving Size: makes 2 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JEANNEM55.
Roast veggies at 400 degrees for 15-20 minutes (depending on size of chop).
Remove veggies from oven and place veggies and broth in a sauce pan. Bring to a boil. Let cool slightly and either blend in small batches in blender or use an immersion blender to puree soup to your desired consistency. You can add fresh or dried thyme, or dill or rosemary -whatever spice you prefer.
Serving Size: makes 2 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JEANNEM55.