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Name: Herb Roasted Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 md Sweet potato; peeled; in; 3 md White potatoes; washed and; 6 cl Garlic; whole and unpeeled; 8 md Shallots; whole and unpeeled; 1 Red bell pepper; whole; 1 Green bell pepper; whole; 1/2 ts Fresh thyme; finely chopped; 1/4 c olive oil; salt and pepper to taste; 8 Plum tomatoes; cut in half; 1 qt Vegetable stock; 1 bn Fresh mint; minced

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INGREDIENTS

1 md Sweet potato; peeled; in
3 md White potatoes; washed and
6 cl Garlic; whole and unpeeled
8 md Shallots; whole and unpeeled
1 Red bell pepper; whole
1 Green bell pepper; whole
1/2 ts Fresh thyme; finely chopped
1/4 c olive oil
salt and pepper ; to taste
8 Plum tomatoes; cut in half
1 qt Vegetable stock
1 bn Fresh mint; minced

Servings

INSTRUCTIONS

http://www.foodstop.com In a bowl coat all vegetables, except tomatoes with olive oil and sprinkle with thyme. Toss until well coated, season with salt and pepper, and arrange in a pan. Arrange tomatoes in a separate pan, coat with thyme and oil. Roast vegetables at 375F until tender, but not falling apart - the tomatoes for 20 min and the other vegetables for 35 min. Remove from oven and drain of oil. Seed, peel, and slice the peppers. Peel the shallots and garlic. Keep warm. Heat vegetable stock; season with salt and pepper. Divide vegetables in equal portions among 6 bowls, making sure each bowl gets some of everything. Ladle one cup of hot stock over and top with finely chopped fresh mint. Posted to MM-Recipes Digest by "Rfm" on Sep 21, 98,

NOTES

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Herb Roasted Vegetable Soup

1 md Sweet potato; peeled; in
3 md White potatoes; washed and
6 cl Garlic; whole and unpeeled
8 md Shallots; whole and unpeeled
1 Red bell pepper; whole
1 Green bell pepper; whole
1/2 ts Fresh thyme; finely chopped
1/4 c olive oil
 salt and pepper to taste
8 Plum tomatoes; cut in half
1 qt Vegetable stock
1 bn Fresh mint; minced

http://www.foodstop.com    In a bowl coat all vegetables, except tomatoes with olive oil and sprinkle  with thyme. Toss until well coated, season with salt and pepper, and  arrange in a pan. Arrange tomatoes in a separate pan, coat with thyme and  oil.    Roast vegetables at 375F until tender, but not falling apart - the tomatoes  for 20 min and the other vegetables for 35 min. Remove from oven and drain  of oil. Seed, peel, and slice the peppers. Peel the shallots and garlic.  Keep warm.    Heat vegetable stock; season with salt and pepper. Divide vegetables in  equal portions among 6 bowls, making sure each bowl gets some of  everything. Ladle one cup of hot stock over and top with finely chopped  fresh mint.    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98,

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Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 6 Servings

Calories: 28
Calories from Fat: 20 (71%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 652.6mg		23 %
Potassium 0mg		0 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2g
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.

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Calories per serving: 28

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