Roasted Vegetable Soup
Roasted vegetable soup is a great way to use up leftover vegetables and create a flavorful and nutritious meal.
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.
Roasted Vegetable Soup
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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Chop all the vegetables into bite-sized pieces.
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Toss the vegetables with olive oil, salt, black pepper, dried basil, dried oregano, and dried thyme.
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Spread the vegetables on a baking sheet and roast in the preheated oven for 30 minutes, or until they are tender and slightly caramelized.
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In a large pot, bring vegetable stock to a boil.
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Add the roasted vegetables to the pot and simmer for 10 minutes.
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Use an immersion blender or a regular blender to puree the soup until smooth.
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Season with additional salt and pepper, if needed.
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Serve hot and enjoy!
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.
