soup or sauce (eat clean)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 206.2
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,283.4 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 4.7 g
- Protein: 3.3 g
View full nutritional breakdown of soup or sauce (eat clean) calories by ingredient
Introduction
from tosca reno's eat clean cookbook. Can use chicken broth instead of vegetable. Also, recipe calls for whole head of garlic and 3 bouillon cubes of chicken or veggie broth. from tosca reno's eat clean cookbook. Can use chicken broth instead of vegetable. Also, recipe calls for whole head of garlic and 3 bouillon cubes of chicken or veggie broth.Number of Servings: 8
Ingredients
-
4 lbs plum tomatoes
2 red or yellow onions
2 sweet potatoes
4 carrots
2 full heads of garlic
1/4 C and 2 Tbsp EVOO
8 C chicken or veggie broth
3 chicken or veggie bouillon cubes
2 tbsp dried basil
1 tbsp dried oregano
1 tsp sea salt
pinch of black pepper
Directions
Makes 8 servings
Preheat oven to 350 deg. F. in a roasting pan coated with 1/4 C EVOO.
Cut tomatoes lengthwise and place cut side down into pan. Add chopped onions, sweet potatoes (cut into chunks and skins on), and carrots (cut into chunks).
Remove pointed top of garlic with a knife and set amongst the veggies and pour remaining oil onto heads of garlic (approx. 1 Tbsp per head of garlic). Place a piece of parchment paper over veggies and cook for 45 min. After cooking let cool.
Remove skins from tomatoes and potatoes Squeeze garlic onto pan and place contents of pan into a stock pot.
Add 4 C of broth to pot and bring to boil. Add bouillon cubes, reduce heat and simmer for 10 minutes. Puree with a handheld blend in pan and then add basil, oregano, pepper and salt. Add remaining broth to make a soup or leave out to make a sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user BREN85017.
Preheat oven to 350 deg. F. in a roasting pan coated with 1/4 C EVOO.
Cut tomatoes lengthwise and place cut side down into pan. Add chopped onions, sweet potatoes (cut into chunks and skins on), and carrots (cut into chunks).
Remove pointed top of garlic with a knife and set amongst the veggies and pour remaining oil onto heads of garlic (approx. 1 Tbsp per head of garlic). Place a piece of parchment paper over veggies and cook for 45 min. After cooking let cool.
Remove skins from tomatoes and potatoes Squeeze garlic onto pan and place contents of pan into a stock pot.
Add 4 C of broth to pot and bring to boil. Add bouillon cubes, reduce heat and simmer for 10 minutes. Puree with a handheld blend in pan and then add basil, oregano, pepper and salt. Add remaining broth to make a soup or leave out to make a sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user BREN85017.
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