Roasted Vegetable Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 162.6
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 313.9 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 8.5 g
- Protein: 4.2 g
View full nutritional breakdown of Roasted Vegetable Soup calories by ingredient
Introduction
Simple and Delicious Simple and DeliciousNumber of Servings: 16
Ingredients
-
Any Veggies of your choice will do. I like
Potatoes (Sweet preferably)
Turnips
Beets
Garlic
Ginger Root
Egg Plant
Onion
Squash
Carrots
Can use Vegetable or Chicken Stock
Directions
Chop up all your vegetables and place in 9x13 glass pans, sprinkle with some olive oil, cover with aluminum foil and bake in the oven at 300 degrees for at least 1 hour. Higher Temperatures will cook Veggies faster but they taste better if slowly roasted.
I like to do the garlic separate, slice the top off and drizzle with a little olive oil, wrap in tin foil and bake slowly as possible, until soft.
After veggies are roasted throw them in a blender with some water, then into a big pot. Add any seasoning you'd like and taa-daa.. soup!
Number of Servings: 16
Recipe submitted by SparkPeople user MANDIELYNNWALLS.
I like to do the garlic separate, slice the top off and drizzle with a little olive oil, wrap in tin foil and bake slowly as possible, until soft.
After veggies are roasted throw them in a blender with some water, then into a big pot. Add any seasoning you'd like and taa-daa.. soup!
Number of Servings: 16
Recipe submitted by SparkPeople user MANDIELYNNWALLS.
