Use the leftovers from Roasted Winter Vegetables
In a large stock pot, heat 6 cups of chicken stock. In two batches, coarsely puree the vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more stock and reheat. The soup should be thick but not like a puree, so add more stock until it's the consistency you like.
Top with brioche croutons (or other good quality croutons) and a drizzle of olive oil. Also good with grated parmesean cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 20 | ||
Calories from Fat: 20 (100%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.9mg | 1 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.