Try this Roasted Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Spread all the vegetables out on a baking sheet. Sprinkle with the thyme and drizzle with oil. Roast for 1 hour or until well browned. Transfer vegetables to a large pot, cover with water and add bay leaf. Bring to a simmer and cook for 45 minutes. Cool and strain. Heat oil in large heavy pot. Add onion and celery and cook until tender. Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add chopped tomatoes and stock and bring to a boil. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes. Stir in pasta and peas and simmer for 5 minutes. Serve hot. Recipe By : TVFN How to Boil Water Posted to MC-Recipe Digest V1 #225 Date: Thu, 26 Sep 1996 17:35:21 -0500 From: "Jon and Angele Freeman"
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Serving Size: 1 Serving (7165g) | ||
Recipe Makes: 1 | ||
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Calories: 1354 | ||
Calories from Fat: 231 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 40.9mg | 13 % | |
Sodium 6488.6mg | 224 % | |
Potassium 5770.7mg | 152 % | |
Total Carbohydrate 259.5g | 76 % | |
Dietary Fiber 45.7g | 183 % | |
Sugars, other 213.7g | ||
Protein 39.1g | 56 % | |
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: 1354
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