Try this Roasted Root Vegetable and Cauliflower Soup recipe, or contribute your own.
Suggest a better description1. Pre-heat oven to 400 degrees. Spread all vegetables in one layer on a baking sheet. You may need to use more than one baking sheet. Generously coat with olive oil, salt, pepper, and herbs. Roast for about 30 minutes, tossing one or two times during cooking, until vegetables are tender and browned in spots.
2. In batches, add the cooked vegetables and warm stock to blender and puree. Add to a large soup pot and adjust for seasoning and consistency.
Garlic Croutons
5 cups bread cubes
2 tbsp butter
2 tbsp EVOO
2 medium garlic cloves, minced
1 tbsp fresh parsley finely chopped or 1 tsp dried parsley
1/4 tsp salt
1/4 tsp pepper
Combine all ingredients except the bread cubes in a small sauce pot and cook til butter is melted. Mix and drizzle over bread cubes. Toss bread and spread on a single layer of a baking sheet. Bake 375 for 12 to 15 min, until browned and crunchy. Serve with soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1835g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 146 | ||
Calories from Fat: 8 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 139.6mg | 5 % | |
Potassium 1457.5mg | 38 % | |
Total Carbohydrate 30.8g | 9 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 19g | ||
Protein 10.3g | 15 % | |
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: 146
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