Roasted Vegetable Soup
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 225
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 24
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 136
Ingredients
4 carrots, washed
3 ribs celery, cut in half
2 tomatoes, quartered
2 turnips, cleaned, trimmed and quartered
2 large onions, peeled and quartered
1 leek, trimmed and quartered
3 garlic cloves, peeled
2 teaspoon dried thyme
1/4 cup olive oil
1 bay leaf
8 cups water
Directions
- Preheat 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.