Roasted vegetable soup
Summary
Roasted vegetable soup is a wholesome, tasty treat that warms the soul on chilly days. It’s not just a bowl of goodness, but also a fantastic way to get your daily veggie intake. Let’s dive into this health-packed, AH7-approved recipe and bring the flavors alive!
Ingredients
- Carrots: 2 large (180g)
- Red bell pepper: 1 (120g)
- Yellow bell pepper: 1 (120g)
- Zucchini: 1 medium (200g)
- Onion: 1 medium (150g)
- Garlic cloves: 4
- Olive oil: 3 tablespoons (45ml)
- Vegetable broth: 4 cups (950ml)
- Salt: 1 teaspoon (5g)
- Black pepper: 1/2 teaspoon (2g)
- Fresh thyme: 1 teaspoon (1g)
- Fresh rosemary: 1 teaspoon (1g)
Preparation and cooking time: 60 minutes
Serves: 4
Nutritional Facts Per Serving
- Calories: 120
- Protein: 2g
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 7g
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all the vegetables into roughly equal sizes for even roasting.
- In a large mixing bowl, combine carrots, bell peppers, zucchini, and onions.
- Drizzle with olive oil, ensuring all veggies get a light coating.
- Season with salt, black pepper, fresh thyme, and rosemary.
- Toss everything together so the veggies are well seasoned.
- Spread the veggies out on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes or until they’re slightly charred and tender.
- Once roasted, remove the veggies from the oven and let them cool for a bit.
- In a large pot, sauté garlic in a tablespoon of olive oil until fragrant.
- Add in the roasted vegetables.
- Pour in the vegetable broth and let the soup come to a simmer.
- Use a blender or immersion blender to puree the soup until smooth.
- Bring the soup back to a simmer, adjust seasoning if needed, and serve hot!
Tips
- To enhance the depth of flavor, consider adding a spoonful of tomato paste while sautéing the garlic.
- For added creaminess, stir in a dollop of Greek yogurt or coconut milk before serving.
- Always remember to season as you go – it builds layers of flavor.
Serving Suggestions
- Ladle your roasted vegetable soup into bowls.
- Top with a sprinkle of fresh herbs or a handful of croutons for crunch.
- Serve with a slice of crusty whole-grain bread on the side.
- Complement the hearty soup with a fresh salad to create a balanced meal.
Roasted vegetable soup isn’t just food; it’s an experience. Every sip is filled with the richness of roasted veggies and herbs, making it a must-try for everyone. Especially for those on a journey towards better health, as we champion here at AH7. So the next time you’re thinking of a healthy meal, remember this scrumptious roasted vegetable soup. It promises flavor, nutrition, and comfort in every spoonful. Have a wholesome eating!
ROASTED VEGETABLE SOUP
Roasted vegetable soup is a wholesome, tasty treat that warms the soul on chilly days. It’s not just a bowl of goodness, but also a fantastic way to get your daily veggie intake. Let’s dive into this health-packed, AH7-approved recipe and bring the flavors alive!
Print
Share
Email
Tweet
Pin
Nutritions
Nutrition Facts
ROASTED VEGETABLE SOUP
Amount per Serving
Calories
120
% Daily Value*
Fat
6
g
9
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Carrots: 2 large 180g
- Red bell pepper: 1 120g
- Yellow bell pepper: 1 120g
- Zucchini: 1 medium 200g
- Onion: 1 medium 150g
- Garlic cloves: 4
- Olive oil: 3 tablespoons 45ml
- Vegetable broth: 4 cups 950ml
- Salt: 1 teaspoon 5g
- Black pepper: 1/2 teaspoon 2g
- Fresh thyme: 1 teaspoon 1g
- Fresh rosemary: 1 teaspoon 1g
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all the vegetables into roughly equal sizes for even roasting.
- In a large mixing bowl, combine carrots, bell peppers, zucchini, and onions.
- Drizzle with olive oil, ensuring all veggies get a light coating.
- Season with salt, black pepper, fresh thyme, and rosemary.
- Toss everything together so the veggies are well seasoned.
- Spread the veggies out on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes or until they’re slightly charred and tender.
- Once roasted, remove the veggies from the oven and let them cool for a bit.
- In a large pot, sauté garlic in a tablespoon of olive oil until fragrant.
- Add in the roasted vegetables.
- Pour in the vegetable broth and let the soup come to a simmer.
- Use a blender or immersion blender to puree the soup until smooth.
- Bring the soup back to a simmer, adjust seasoning if needed, and serve hot!
Notes
TIPS
To enhance the depth of flavor, consider adding a spoonful of tomato paste while sautéing the garlic. For added creaminess, stir in a dollop of Greek yogurt or coconut milk before serving. Always remember to season as you go – it builds layers of flavor.
SERVING SUGGESTIONS
Ladle your roasted vegetable soup into bowls. Top with a sprinkle of fresh herbs or a handful of croutons for crunch. Serve with a slice of crusty whole-grain bread on the side. Complement the hearty soup with a fresh salad to create a balanced meal.
Leave a Reply