Dijon-Roasted Vegetable Soup
Dijon mustard, which is used in this recipe, originated in the city of Dijon, France, and is known for its smooth and creamy texture with a tangy and slightly spicy flavor.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 200 gram Carrots
- 300 gram Potatoes
- 250 gram Zucchini
- 200 gram Red bell pepper
- 150 gram Onion
- 4 gram Garlic cloves
- 2 teaspoon Olive oil
- 1 teaspoon Dijon mustard
- 4 cup Vegetable broth
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the carrots, potatoes, zucchini, red bell pepper, and onion into bite-sized pieces.
- In a large bowl, mix the vegetables with olive oil, Dijon mustard, salt, black pepper, and fresh thyme.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 30 minutes, or until they are tender and slightly browned.
- In a large pot, sauté the garlic cloves in olive oil until fragrant.
- Add the roasted vegetables and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 23g8%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.