roasted vegetable and wild rice soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 199.6
- Total Fat: 7.3 g
- Cholesterol: 1.2 mg
- Sodium: 1,349.9 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.7 g
- Protein: 5.0 g
View full nutritional breakdown of roasted vegetable and wild rice soup calories by ingredient
Introduction
Great hearty soup; tasty and low fat! Great hearty soup; tasty and low fat!Number of Servings: 8
Ingredients
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* Wild Rice, .66 cup (remove)
* Vegetable Broth, 6 cup (remove)
* Milk, nonfat, 2 cup (remove)
* *Flour, white, .25 cup (remove)
* *Potato, raw, 2 small (1-3/4" to 2-1/2" dia.) (remove)
* Sweet potato, 1 sweetpotato, 5" long (remove)
* Onions, raw, 1 large (remove)
* Garlic, 5 cloves (remove)
* Carrots, raw, 4 large (7-1/4" to 8-1/2" long) (remove)
* Olive Oil, .25 cup (remove)
* Rosemary, dried, 1 tbsp (remove)
* Thyme, ground, 1 tbsp (remove)
* Salt, 2 tsp (remove)
* Pepper, black, 1 tbsp (remove)
Directions
Chop veggies in to large chunks, place in oiled baking dish and toss with remaining oil and herbs. Roast at 350 for 40 minutes, or until tender.
Meanwhile, cook wild rice in simmering broth for about 40 minutes, until tender. Then stir in milk and flour until thick and bubbly. Then add roasted veggies until well combined.
Serve immediately with biscuits, cornbread or somethign else of your choice!
Number of Servings: 8
Recipe submitted by SparkPeople user LIZHAVEY.
Meanwhile, cook wild rice in simmering broth for about 40 minutes, until tender. Then stir in milk and flour until thick and bubbly. Then add roasted veggies until well combined.
Serve immediately with biscuits, cornbread or somethign else of your choice!
Number of Servings: 8
Recipe submitted by SparkPeople user LIZHAVEY.